Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 large red bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 14 1/2-ounce can diced tomatoes in juice
• 2 cups (or more) water
• 2 tablespoons chopped canned chipotle chilies*
• 2 14 3/4-ounce cans cream-style corn
• 1 16-ounce package frozen corn
• 1 cup whipping cream
• 1 teaspoon dried oregano
• Chopped fresh cilantro (optional)

Instructions

1. 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.
2. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.