Loaded Corn Chowder

1 Tbsp butter
1 medium green bell pepper, coarsely chopped (about 1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
¾ cup sliced green onions (about 7)
3 cups water
¾ lb new potatoes, cut into chunks (about 2 ½ cups)
1 Tbsp chopped fresh or 1 tsp dried thyme leaves
½ tsp salt
1 cup half-and-half
1/8 tsp pepper
2 cans (15 oz each) creamed-style corn


1. Melt butter in Duth oven/pot over medium heat. Cook bell peppers and onions in butter 3 minutes, stirring occasionally.

2. Stir in water, potatoes, thyme, and salt. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes, or until potatoes are tender.

3. Stir in remaining ingredients. Cook until hot (do not boil).