Put the leeks, shallots and garlic in a medium dry pot over medium-low heat and cook, stirring occasionally, for five minutes.
Stir in the corn, potatoes, celery, and red peppers.
Cook, stirring frequently, for 15 minutes, making sure the vegetables don’t brown. Stir in the broth and soy milk. Increase the heat to medium-high and simmer for 20 minutes, using a ladle to skim off any foam that forms at the surface.
Discard the foam. Stir in the chives and thyme. Serve hot!