Corn Chowder

1 Tbsp olive oil
1 medium onion, diced
1 red bell pepper, chopped
1 cup carrots, diced
2 jalapeno peppers, seeded and chopped
1 tsp dried rosemary
1 tsp dried thyme
few dashed black pepper
1 tsp salt
3 cups veggie broth or water
3 cups fresh corn
2 medium russet potatoes, peeled and diced
1 bay leaf
pinch cayenne
juice of 1 lime
1/4 cup milk
1 Tbsp maple syrup

Directions:
1.  In stockpot saute onions, peppers, carrots and jalapenos in olive oil over medium heat until onions are translucent (about 7 minutes).  Add rosemary, thyme, pepper, and salt; saute 1 minute.  Add broth, corn potatoes, bay leaf and cayenne.  Cover and bring to a boil then lower heat and simmer 20 minutes or until potatoes are tender.  Uncover and simmer 10 minutes more to let liquid reduce a bit.
2.  Remove bay leaf and puree half of the chowder using hand blender, pureeing til smooth and adding back to soup.  Add lime juice to taste and milk and maple syrup and simmer 5 more minutes.  Let sit for at least 10 minutes before serving.