Fiesta Corn & Potato Chowder

I've fallen in love with this new food blog. It's called Poor Girl Eats Well & shares great healthy recipes for a budget. Doesn't this chowder look just right for a blustery day like today?

28 oz. sweet corn kernels
1/2 c diced onion
2 large garlic cloves, minced
3 medium red potatoes, diced into 1/2" pieces
1 red bell pepper, finely chopped
1 large jalapeño pepper, finely chopped
2 T olive oil
1 14 oz can chicken or vegetable broth
1 1/2 c milk
1 T thyme
1 T salt
1 t freshly ground black pepper

Heat a large soup pot over medium high heat and add the oil. When hot, add the onions & garlic and sauté until they become fragrant and just begin to turn translucent. Next, add the potatoes, salt, thyme and black pepper, and cook until the potatoes begin to brown slightly. Add the broth and bring to a low boil; simmer for about 5 minutes, until the potatoes soften. Add the corn kernels and the milk and bring back to a low boil.

Remove about 3/4 of the soup mixture and carefully puree in a food processor or with a hand blender until completely smooth. Return the puree to the pot, add the peppers, and bring to a slow simmer for about 5 minutes, stirring occasionally. Remove from heat, ladle into soup bowls, garnish with freshly ground black pepper, and enjoy!