Thayer in the Kitchen

I had some fresh corn on the cob but the kernels were overly filled out and not as tender as I prefer for eating as corn on the cob. I thought they were a bit starchy, but I decided they would be perfect for soup. I found this great recipe online. Ingredients: 1 tablespoon butter 1/4 # bacon, diced 1 cup chopped onion Kosher salt and black pepper 3/4 cup chopped colored pepper (red or green) 1 tablespoon minced garlic 2 tablespoons flour 3-4 cups chicken broth 4 cups diced potatoes (I didn't peel mine) 1 1/2 cups chopped carrots 2 cups fresh or frozen corn kernels (preferably fresh) * 1 cup half and half 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) Pinch cayenne pepper 2 tablespoons chopped fresh Italian parsley Note: We got enough corn from 2 ears of corn for the soup. Directions Melt the butter in a large pot and cook the bacon until crisp. Remove. Add the onions and peppers; season with salt and pepper. Cook until soft; add garlic. Cook for about a minute. Sprinkle in t