Melt butter in a large pot over medium heat, then add diced onion and celery. Cook for 5 minutes until softened and fragrant, stirring occasionally. Add minced garlic and sauté for another 1 minute until the raw garlic smell disappears completely.

Pour in vegetable broth and add diced potatoes, red bell pepper, bay leaf, and thyme. Bring this fresh summer soup to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are fork-tender but still hold their shape slightly.

Add the fresh corn kernels and season with salt, pepper, and paprika. Simmer for 5 minutes to warm the corn through and let flavors meld together naturally.

Stir in heavy cream slowly while continuing to simmer gently for 3-4 minutes. This summer corn chowder family recipe becomes beautifully creamy at this point without breaking or separating.

Taste and adjust seasonings as needed, adding more salt or pepper to preference. Remove the bay leaf and stir in fresh chopped parsley just before serving for brightness and color.