Instructions: To roast the pepper, place it on the grill, turning it until the skin has blackened, then peel, seed and chop it.

Melt butter in medium saucepan. While it melts, cut kernels from corn. Set aside 1/4 cup kernels.

Add remaining corn and onion to saucepan and cook over medium heat until slightly softened, 2 minutes. Add bell pepper and continue to cook, stirring frequently, 3 minutes. Add half-and-half, broth and dill and bring to boil. Lower heat and simmer until vegetables are very tender, 15 minutes.

Puree soup in blender in batches until very smooth. Strain into clean saucepan, reheat and season with salt and pepper to taste. Top with reserved corn before serving.

This recipe yields 2 servings.

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