In Dutch oven or large heavy pot, heat oil over medium-high heat; sauté onion, garlic and thyme just until onion is softened - about 3 Min's.

Stir in corn, cauliflower, broth, salt, pepper and half a cup of water; bring to a boil.

Reduce heat, cover, and simmer until cauliflower is tender - about 8 minutes.

In blender, puree 4 cups of the soup until smooth, then return to pot.

Whisk milk with flour and stir it into the soup. Add the red pepper and bring that sexy ass soup back up to a boil

Once boiling, reduce to a simmer, uncovered and stirring occasionally, just until the red pepper is tender and soup is slightly thickened - about 2 minutes.

Stir in the lemon juice and sprinkle with remaining thyme

You can also add chicken to this - stir in two cups chopped cooked chicken along with the red pepper in step #5