Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent, stirring occasionally.

Stir in minced garlic and cook for 1 minute until fragrant. The aroma signals you're building a flavorful foundation for the buttery base.

Add diced potatoes, red bell pepper, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 8-10 minutes until potatoes soften.

Stir in all corn kernels, paprika, cayenne pepper, salt, and black pepper. This corn chowder recipe needs 5 minutes of simmering to marry the flavors and warm the corn through.

Pour in heavy cream and add fresh thyme and bay leaf. Gently stir and let it simmer for 2-3 minutes—do not boil, as this prevents the cream from breaking.

Taste and adjust seasonings with additional salt or pepper as needed. Remove the bay leaf before serving and stir in fresh parsley for brightness.