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Double Diamond II Creamy Chipotle Corn Soup

2 T. butter
1 large red bell pepper, seeded and chopped
1 medium onion, chopped
3 cloves garlic, minced
1 (14 1/2 oz.) can diced tomatoes, including juice
2 C. water
2 T. chopped, canned chipotle chiles in adobo sauce
2 14 3/4 oz. cans cream-style corn
1 t. dried oregano
1 16 oz. package frozen corn
1 C. whipping cream
Chopped fresh cilantro or parsley

Melt butter in a heavy, large pot over medium high heat. Add bell pepper and onion. Cook until onion is tender, about 5 minutes. Add garlic and cook about a minute. Add tomatoes with juices and cook 2 minutes. Combine the chipotle chiles and water in a blender and puree. Add the chile purée, cream-style corn and oregano to the pot. Bring to a boil, reduce heat to medium and simmer over low heat 15 minutes, stirring occasionally. Add the frozen corn and cream. Simmer for 5 minutes. Sprinkle with cilantro or parsley.

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