In large heavy saucepan, melt butter over
medium heat. Add onion, celery, carrot, red
pepper, potatoes, salt, thyme and pepper; cook,
stirring for 5 minutes or just until vegetables are starting
to soften. Sprinkle with flour; cook, stirring, for 1 minute. 
Pour in stock, stirring until blended. Bring to boil.

Reduce heat; simmer, covered, for 10 to 12  minutes or until
potatoes are almost tender. Add corn. Cook for 5 minutes or until
all vegetables are tender. Stir in milk; allow to just come to the
simmer. Serve warm. (Refrigerator make ahead: 3 days;
rewarm gently over low heat).

Makes 6 servings.

TIP: For an extra touch of flair - garnish the chowder
with a small mound of crumbled cooked bacon and a
sprig of fresh thyme.