Recipe of creamy corn soup

Ingredients：

• 2 tablespoons (1/4 stick) butter1 large red bell pepper, chopped1 medium onion, chopped3 garlic cloves, minced1 14 1/2-ounce can diced tomatoes in juice2 cups (or more) water2 tablespoons chopped canned chipotle chilies*2 14 3/4-ounce cans cream-style corn1 16-ounce package frozen corn1 cup whipping cream1 teaspoon dried oreganoChopped fresh cilantro (optional)

Preparation：

• 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.