1. In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes). 2. Add in tomatoes with juice; cook for 2 minutes. 3. Combine 2 cups chicken broth with chipotle chilies in a blender and puree. 4. Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil. 5. Reduce heat and simmer for about 25 minutes, stirring occasionally. 6. Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring. 7. Ladle into serving bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
