Corn Soup with Red Pepper Swirl

cooking.nytimes.com

Christian

This is a little fussy and time-consuming, but the combination of the corn with that pepper sauce is really great.

1 large red bell pepper

1 or 2 fresh Fresno chiles, seeds removed, chopped

1 teaspoon pimentón (smoked paprika) or ¼ teaspoon chipotle chile

2 tablespoons extra-virgin olive oil

Salt and pepper

4 tablespoons unsalted butter

1 large onion, diced

3 cups corn kernels (from 4 large ears) or 3 cups frozen corn kernels

6 garlic cloves

4 cups water, corn-cob broth (see Tip) or chicken broth

Lime wedges, for garnish

Directions at cooking.nytimes.com

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