"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 information
Yield
Makes 4 (main-course) or 6 (first-course) servings
Ingredients
Preparation
Step 1
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.
Step 2
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
