| Saute the onion in the butter until the onion is translucent. Blend 2 cups of the corn, the onion, and 1 cup of the stock in a blender or food processor until you have a smooth puree. Combine the remaining stock, green pepper, and the puree in a saucepan. Season with salt and pepper to taste and cook over a low heat for 10 minutes. Whisk cream into the soup, then bring soup to a boil. Serve immediatly, garnish with remaining corn and lightly sprinkle with ground red chile, if desired. | 
