Roasted Corn and Potato Chowder

2 ears of corn
1 slice bacon
1/4 C celery, diced
1/4 C red onion, diced
1/4 C red pepper, diced
1 serrano pepper, diced
1 bay leaf
2 12 oz. cans chicken broth
1/2 C water
1/4 cream
1 T fresh Thyme leaves
2 medium yukon gold potatoes, peeled and chopped

Peel corn and roast over open flame (I used a gas stove top) until slightly charred.  Slice corn off of hulls.  Cook bacon slice until crisp.  Saute celery, onion and peppers until tender in remaining bacon fat.  Add remaining ingredients and bring to almost a boil.  Cook until potatoes are tender.  Do not boil.