2 T. butter
1 C chopped yellow onion
1/2 C chopped celery
2 baking potatoes, peeled and diced
4 C chicken broth
4 ears white or yellow corn on the cob
1/2 C half-and-half
1/2 tsp. salt
1/4 tsp. pepper
1 10.75oz can cream of celery soup
1/4 C chopped red bell pepper

In a heavy-bottomed 4qt stockpot, melt the butter over medium heat. Add the onion, celery, and potatoes and saute for about 2 minutes. Add the broth and boil the vegetables over medium-high heat for about 15 minutes, until the potatoes are very soft. Meanwhile, cut the corn from the cob with a sharp knife; place each corn cob in the middle of a large bowl to catch the kernels and juice. Add the corn to the soup and cook for 5 minutes more. Add the half-and-half, salt, pepper and the cream of celery soup. Stir well to combine. Simmer until hot Serve immediately. Garnish with the bell pepper.