Creamy Corn Soup with Red Bell Pepper
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (main-course) or 6 (first-course) servings
- 1 teaspoon dried oregano
- 1 cup whipping cream
- 1 medium onion, chopped
- chopped fresh cilantro (optional)
- 2 tablespoons (1/4 stick) butter
- 3 garlic cloves, minced
- 1 14 1/2-ounce can diced tomatoes in juice
- 2 cups (or more) water
- Carbohydrate 74 g(25%)
- Cholesterol 82 mg(27%)
- Fat 26 g(41%)
- Fiber 8 g(34%)
- Protein 10 g(20%)
- Saturated Fat 16 g(78%)
- Sodium 672 mg(28%)
- Calories 526
Preparation Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Preparation Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
