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Creamy Corn Soup With  Bell Pepper

Ingredients

- 2 tbsp. butter
- 1 large red bell pepper
- 1 onion
- 3-4 garlic cloves
- 1 (400 g.) can diced tomatoes in juice
- 2 1\2 cups  water
- 2 tbsp. chopped canned chillies , or to taste
- 2 (400 g.) cans cream-style corn
- 450 g. frozen corn
- 1 cup whipping cream
- 1 teaspoon dried oregano
- Fresh coriander, chopped for garnishing  
 

1. Chop the bell pepper and onion. Mince the garlic cloves and keep aside.
2.
Melt butter in large heavy based saucepan. Add bell pepper, onion and garlic, sauté for about 5 minutes or until onion is tender.  
3. Add tomatoes with juices and cook 2 minutes.
4.Put
2 cups of water and chilies in a blender and blend to a puree.
5. Add puree and cream-style corn to the tomato mixture  Bring soup to a boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally.
6. Add frozen corn, cream and oregano,  simmer 5 minutes. Garnish with coriander.
Serve: 6