Ingredients

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

Instructions

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.