4 tablespoons butter
2 cups chopped onion
1/2 cup diced carrot
1/2 cup diced celery
42 ounces frozen corn kernels, thawed and drained
1/4 teaspoon cayenne pepper (adjust up or down to your liking)
6 cups chicken broth
1 cup half and half
1 red bell pepper, chopped
Melt 3 tablespoons butter in a heavy large pot over mediumm-high heat. Add onions, carrot and celery and saute for 3 minutes. Add 5 1/2 cups corn and cayenne and saute for 2 minutes. Add stock and bring to a boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
Working in batches, puree the soup in a blender. Return the soup to the pot. Mix in the half and half and remaining 2 cups of corn. Season to taste with salt and pepper.
Melt the remaining 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the bell pepper and saute until crisp-tender, about 3 minutes. Stir the bell pepper into the soup.
Bring the soup to a simmer. Ladle into bowls and serve.