1/4 cup diced red bell pepper
1 tablespoon freshly squeezed lemon juice (from 1 lemon)
1 (32-ounce) bag frozen corn, divided
1 pound Yukon gold potatoes, peeled and diced
2 1/2 cups low-sodium chicken or vegetable broth
1/2 cup chopped yellow onion
2 cloves garlic, minced
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup half-and-half or heavy cream
2 tablespoons unsalted butter
Chopped chives, for serving
Place red bell pepper, lemon juice, and 1/2 cup of the corn in a small bowl and stir to combine. Cover and refrigerate until ready to serve.