Making Summer Corn Chowder Soup is straightforward. Follow these simple steps for a delicious outcome:

1. Prepare the Vegetables: Begin by washing and chopping all the vegetables needed for the chowder. Set them aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and garlic. Sauté for about 5-7 minutes until softened and fragrant.
3. Add Corn and Potatoes: Stir in the fresh corn kernels and diced potatoes. Cook for an additional 3-4 minutes to allow the corn to get slightly tender.
4. Incorporate Broth and Spices: Pour in the vegetable broth and add the dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
5. Simmer the Chowder: Once boiling, reduce the heat to low and let simmer uncovered for about 20 minutes until the potatoes are tender.
6. Blend for Creaminess (Optional): For a creamier texture, use an immersion blender to purée a portion of the soup. If you want a chunkier chowder, skip this step.
7. Finish with Coconut Milk: Stir in the coconut milk (or heavy cream) and allow it to heat through for an additional 5 minutes.
8. Taste and Adjust: Taste the chowder and adjust seasonings as necessary, adding more salt, pepper, or spice to your liking.
9. Garnish and Serve: Remove from heat, and serve immediately, garnished with fresh chives or parsley.