-32 oz of fresh or frozen corn
-1 lb Yukon gold potatoes, peels on or off, diced
-2 1/2 cups low sodium or any kind of chicken or vegetable broth
-1/2 cup chopped yellow onion
-2 cloves garlic, minced
-2 sprigs fresh thyme
-2 tsp kosher salt
-1/2 tsp freshly ground black pepper
-1/2 cup half n half or heavy cream
-1 tbsp unsalted butter

For Optional garnish / topper mixture:
- 1/4 cup diced red bell pepper
-1 tbsp freshly squeezed lemon juice
-Chopped chives

1. [For garnish only] Place red bell pepper, lemon juice, and 1/2 cup of the corn in a small bowl and stir to combine. Cover and refrigerate until ready to serve.

2. Place potatoes, broth, onion, garlic, thyme, salt, pepper, and corn into a 4 to 5 quart slow cooker and stir to combine.

3. Cover and cook on the low setting until the potatoes are very tender, about 8 hours.

4. Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended soup to the slow cooker. Add the half n half or cream and butter and stir until the butter melts. Ladle into bowls and serve with the corn, red pepper, and chives topping if desired. Enjoy!