Instructions: Remove kernels from the ears, using a sharp knife or corn cutter. Place kernels into bowl. Use flat side of knife blade to scrape cobs, squeezing out the milky juice from the base of the kernels; add to kernels in bowl. Puree half the kernels in a food processor; return to bowl of cut kernels. Slice white and pale green parts of the green onions, reserving some of the green tops for garnish.

Heat butter in a large saucepan. Add green onion and pepper, and cook over moderate heat until soft but not brown. Add corn, stir and cook 2 minutes; add milk. Bring soup just to a boil, reduce heat and simmer 10 minutes. Season to taste and serve, garnished with chopped green onion tops. Shrimp variation: Omit red peppers. Substitute 1/4 pound raw shrimp, peeled and roughly chopped.

Green chili variation: Substitute 1 or 2 canned mild green chilies, seeded, for the red pepper. Garnish soup with cilantro leaves. Smoked salmon variation: Substitute 1/4 pound boneless smoked salmon or trout, diced or shredded, for the red peppers.

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