Instructions: * Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; saute 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.

This recipe yields 4 (main-course) or 6 (first-course) servings.

Comments: "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 ma z (corn soup) that I had for lunch."

This spicy version gets its hot, smoky taste from chipotle chilies.

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