Name: Creamy Corn Soup with Red Bell Pepper
Yield: Makes 4 (main-course) or 6 (first-course) servings
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)

"While visiting a friend in Albuquerque, I fell in love with a local bakery and cafe called Double Rainbow II," writes Beth White of Phoenix, Arizona. "The food is great—especially the caldo de maìz (corn soup) that I had for lunch."

This spicy version gets its hot, smoky taste from chipotle chilies.

Recipe notes

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