Melt the butter in a large pot and add the onion. Cook until soft and translucent, about 5-7 minutes.

Clean the corn by cutting the bottom of the ear. Hold the ear from the top and squeeze ear of corn out of the husk from top to bottom. Husks and silk will be left behind. Then place the ear, cut side down and use a sharp knife to cut the corn off the cob. Start at the top and cut downward with a gentle sawing motion, cutting the corn kernels off from the cob. Continue cutting until all of the kernels are removed.

Fill 1/4 cup with corn kernels and set aside. Transfer rest to the pot, as well as the potato, the vegetable stock and the water. Cook for about 15 minutes until the corn is soft.

Puree the mixture in a blender or use an immersion mixer.

Add the cream, reserved corn, bell pepper and salt and pepper to taste and cook for 1 minute.

Serve and garnish with chopped parsley.