Jalapeno Potato Chowder

3 Tbl butter or margarine
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 Tbl all-purpose flour
2 1/2 cups milk
3 cups diced cooked potatoes
1 cup frozen whole kernel corn (from 1 lb bag)
1 to 2 Tbl fresh chopped jalapenos. (we used 2)
3/4 tsp salt
1 tsp fresh or 1/4 tsp dried thyme leaves
1/2 cup shredded swiss cheese if desired (we didn't do this)

1. In 2-qyart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.

2. Stir in flour. Greadually add milk, stirring constantly until mixture is boiling.

3. Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occassionally until corn is tender. Serve soup topped with cheese if desired.

We chopped up all the vegetables (other than the potatoes that brown) the night before making this a much easier recipe. It also made this a recipe that 5 yr. old Alex could help make as he just had to pour all the pre-measured pre-cut ingredients into the pan and stir.