Corn Soup with Chipotle Peppers and Sun-dried Tomatoes
2 cans cream of corn
1 can whole sweet corn
4 sun-dried tomatoes packed in oil
1 chipotle pepper
1/2 white onion
2 cloves of garlic
olive oil
salt and pepper
In a blender add one can of cream of corn, 3/4 of the can of whole sweet corn, garlic, sun-dried tomatoes, and the chipotle pepper. Blend until smooth. In a large 3-5 quart pot add olive oil and diced onions along with the rest of the whole corn. Cook on medium high heat until onions are brown. Chop one of the tomatoes into small bits. Add the other can of cream of corn to the skillet with the diced tomato. Add the blended mixture to the pot and stir. Add salt and pepper to taste. Cook on medium heat until the soup boils. Take off heat and serve.
