Creating Summer Corn Chowder Soup is straightforward, and you’ll have a flavorful dish ready to enjoy in no time. Follow these simple steps:

1. Sauté the Aromatics: In a large pot, melt the butter or heat olive oil over medium heat. Add chopped onion and bell peppers (if using). Sauté until softened, about 5 minutes.

2. Add Potatoes: Stir in the diced potatoes and cook for another 3-4 minutes, allowing them to soften slightly.

3. Incorporate Corn: Add the fresh or frozen corn to the pot, mixing well with the other vegetables.

4. Pour in Broth: Add the vegetable or chicken broth to the mixture. Stir in salt, pepper, paprika, and thyme. Bring to a simmer.

5. Simmer and Cook: Allow the chowder to simmer for 15-20 minutes, until the potatoes are tender. Stir occasionally to prevent sticking.

6. Blend (Optional): For a creamier texture, use an immersion blender to blend a portion of the chowder. This step is optional if you prefer a chunkier soup.

7. Add Cream: Stir in the heavy cream (or coconut milk) and heat through for an additional 5 minutes. Taste and adjust seasoning if needed.

8. Garnish and Serve: Remove the chowder from heat. Garnish with fresh parsley before serving.

This step-by-step process ensures that every batch of Summer Corn Chowder Soup is bursting with flavors and comfort.