Corn and Potato Chowder - serves 6

I'm puzzled as to why I'm even fixing dinner tonight when I come home and find my house a complete wreck. I think my husband even snuck in a nap and still can't tell the kids to pick up after themselves knowing how much their mother ADORES coming home to such a mess. But, we must press on, troops. Because we can only support each other in the cause! This is an easy chowder that will have your family asking for 2nds.

1 pd small red potatoes, quartered
1 tbs salt, divided
3 tbs softened butter, divided
4 ears shucked corn
1 med onion
1/8 tsp ground red pepper
3 cups 2% reduced fat milk
1/2 cup half and half
2 thyme sprigs
3 tbs finely chopped chives
1 1/2 tsp chopped fresh time
1/2 tsp freshly ground pepper

Place potatoes and 2 tsp salt in a saucepan and cover with water. Bring to a boil and cook for 2 minutes. Remove from heat and let stand in hot water for 5 minutes. Meanwhile, line a baking sheet with foil. Preheat your oven to 450. Rub corn 2 tbs butter and put on baking sheet. Drain potatoes and put on the same baking sheet. Bake for 15 minutes, turning corn occasionally. Remove from oven and let corn cool a few minutes. Cut corn from cob saving one cob.

Melt remaining tbs butter in medium saucepan over high heat. Add onion and saute for 3 minutes, stirring occasionally. Add the saved cob, the remaining salt and red pepper and cook for 30 seconds, stirring frequently. Stir in potatoes and corn, milk, half and half, and thyme sprigs. Bring to a simmer. Reduce heat and simmer for 20 minutes, stirring occasionally. discard thyme sprigs. Stir in chives and remaining ingredients.