Creamy Corn and Sweet Red Pepper Chowder

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 large red bell pepper diced
• 4 cups corn kernels fresh or frozen
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh parsley

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
2. 2 Add minced garlic and diced red bell pepper to the pot. Cook for an additional 3-4 minutes, stirring occasionally.
3. 3 Stir in the corn kernels and cook for another 2 minutes to combine the flavors.
4. 4 Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
5. 5 Using an immersion blender, partially blend the soup to your desired consistency, leaving some corn and peppers whole for texture.
6. 6 Stir in the heavy cream, salt, black pepper, and paprika. Simmer for another 5 minutes.
7. 7 Taste and adjust the seasoning if necessary. Remove from heat and stir in fresh parsley.
8. 8 Serve the chowder hot, garnished with additional parsley if desired.