In a large non stick stock pot combine the oil bell pepper and onions. Cook for 3 to 5 minutes until vegetables are soft. Next you add the flour to the vegetable mix and stir for a few minutes.

Next you add the chicken stock and the heavy cream.

Next you remove the kernels from the corn cob and place in mixture. Once mixture has come to a slight boil reduce heat to medium low and simmer about 15 minutes with the lid on.

Remove from heat and add the cheese, salt and pepper to taste.