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Categories:
butter red bell pepper onion garlic tomatoes chicken broth chile cream-style corn whipping cream oregano
Viewed: 35 - Published at: 2 years agoIngredients
- 1/4 cup butter
- 1 large red bell pepper, chopped
- 1 large onion, chopped
- 1 -2 tablespoon minced garlic
- 1 (14 ounce) can diced tomatoes (with juice)
- 2 cups good-quality chicken broth
- 1 tablespoon chopped canned chipotle chile (or to taste)
- 2 (14 ounce) cans cream-style corn
- 1 (16 ounce) package frozen corn
- 1 cup whipping cream (unwhipped)
- 1/2 - 1 teaspoon dried oregano
Method
- In a large heavy pot over medium heat melt butter and saute the onions, red bell pepper and garlic (about 5 minutes).
- Add in tomatoes with juice; cook for 2 minutes.
- Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
- Add in the puree and cream-style corn into the pot with sauteed veggies; mix to combine and bring to a boil.
- Reduce heat and simmer for about 25 minutes, stirring occasionally.
- Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
- Ladle into serving bowls.
