1. Heat the oil in a large saucepan. Gently saute the onion, celery, carrots and potatoes for 5 minutes, stirring occasionally. Add red pepper and garlic and saute for 2 more minutes.

2. Sprinkle flour onto vegetables and stir to blend well. Cook for 2 minutes. Remove pan from the heat and gradually stir in the stock.

3. Return pan to heat and bring to a boil, reduce heat to low and simmer for 10 minutes. Add diced turkey and corn.

4. Add salt, pepper and thyme and continue to simmer for 5-8 minutes or until potatoes are cooked and turkey is piping hot.

5. Stir in cream and adjust seasonings.

6. Serve in warm soup bowls.