Step 1

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.

Step 2

Place potatoes, broth, onion, garlic, thyme, salt, pepper, and remaining corn in a 4- to 5-quart slow cooker and stir to combine. Cover and cook on the LOW setting until the potatoes are very tender, about 8 hours.

Step 3

Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended soup to the slow cooker. Add the half-and-half or cream and butter and stir until the butter melts. Ladle into bowls and serve with the corn and red pepper topping and chives.