Soup - Corn and Bell Pepper Chowder

Serves 4

4 cups fresh or frozen (thawed) corn kernels, divided
2 cups low-salt chicken broth, divided
3 T butter
1 red bell pepper, chopped
1 5-6 oz Yukon Gold potato, peeled, cut in 1/2" cubes
3 large shallots, chopped
2 T whipping cream
Chopped scallions

Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over med-hi heat. Add next 3 ingredients - saute 5 minutes. Add 2 cups corn, 1 cup broth, and the puree from blender. Bring to simmer. Reduce heat to med-low, cover, simmer until potatoes are tender, about 10 mins. Mix in cream. Season chowder with s & p. Ladle into bowls, sprinle with onions.