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 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons chopped fresh parsley

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
2. 02
   Add minced garlic and diced red bell pepper to the pot. Cook for an additional 3-4 minutes, stirring occasionally.
3. 03
   Stir in the corn kernels and cook for another 2 minutes to combine the flavors.
4. 04
   Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
5. 05
   Using an immersion blender, partially blend the soup to your desired consistency, leaving some corn and peppers whole for texture.
6. 06
   Stir in the heavy cream, salt, black pepper, and paprika. Simmer for another 5 minutes.
7. 07
   Taste and adjust the seasoning if necessary. Remove from heat and stir in fresh parsley.
8. 08
   Serve the chowder hot, garnished with additional parsley if desired.