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Corn and Bell Pepper Chowder

['4 cups fresh or frozen corn kernels (thawed if frozen), divided', '2 cups low-salt chicken broth, divided', '3 tablespoons butter', '1 red bell pepper, chopped', '1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes', '3 large shallots, chopped', '2 tablespoons whipping cream', 'Chopped green onions']

Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

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