POTATO AND CORN CHOWDER

1 tbsp butter
1 green bell pepper, chopped (1 c.)
8 medium green onions, sliced (1/2 c. )
3 c. water
3/4 lb small red potatoes, cut into 1" pieces
1 tbsp chopped fresh or 1 tsp dried thyme leaves
1/2 tsp salt
1 c. half and half or cream
1/8 tsp pepper
2-14.75 oz cans cream-style corn

In a large pot, melt butter over medium heat. add bell peppers and onions; cook 3 minutes, stirring occasionally.

stir in water, potatoes, thyme and salt. heat the boiling. reduce heat to low; cover and simmer about 10 minutes or until potatoes are tender.

stir in remaining ingredients and cook through until hot (do not boil).