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.