Creamy Tomato and Corn Soup

1 tbsp butter

1 tbsp olive oil

1/2 orange bell pepper, chopped

2 pounds ripe tomatoes, chopped 

1 1/2 tbsp tomato paste
1 chopped chipotle pepper in adobo sauce
1 tbsp adobo sauce
1 teaspoon sugar
2 cups chicken broth
2 ears corn, cooked and removed from husks
1/4 cup half and half
salt and pepper to taste

Heat butter and olive oil in large stock pot over medium heat.  Add bell pepper and cook over medium low heat for 8-10 minutes.  Add tomatoes, tomato paste, chipotle pepper, adobo sauce, sugar and broth to pot.  Bring to a boil and then reduce heat to medium-low.  Cover and simmer for 30 minutes. 

Use either a food mill or food processor to blend together.  Strain if using processor.  Add back to pan, add corn and half and half and warm the soup.   Salt and pepper to taste. Top with cilantro oil if desired.