Creamy Corn and Carrot Chowder

1.In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the diced carrots and corn kernels to the pot, stirring to combine with the onion and garlic mixture.

4.Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the carrots are tender.

5.Using an immersion blender, blend the chowder until smooth, or transfer to a blender in batches and blend until creamy. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

6.Return the blended chowder to the pot and stir in the heavy cream, dried thyme, smoked paprika, salt, and pepper. Heat through on low for about 5 minutes, stirring occasionally.

7.Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.