“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.
Makes 4 (main-course) or 6 (first-course) servings.
INGREDIENTS
- 2tablespoons (1/4 stick) butter
- 1large red bell pepper, chopped
- 1medium onion, chopped
- 3garlic cloves, minced
- 114 1/2-ounce can diced tomatoes in juice
- 2cups (or more) water
- 2tablespoons chopped canned chipotle chilies*
- 214 3/4-ounce cans cream-stylecorn
- 116-ounce package frozen corn
- 1cup whipping cream
- 1teaspoon dried oregano
- chopped fresh cilantro (optional)
DIRECTIONS 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.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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