Ingredients

• 1 tbsp olive oil or butter
• 1 small onion, diced
• 1 red bell pepper, finely diced (adds sweetness & color)
• 2 garlic cloves, minced
• 3 cups fresh or frozen corn kernels (divided: 2½ cups + ½ cup reserved)
• 2 medium Yukon Gold potatoes, peeled & ½-inch diced (~2 cups)
• 3 cups low-sodium vegetable or chicken broth
• 1 (13.5 oz) can light coconut milk (or unsweetened cashew milk)
• 1 tsp smoked paprika
• ¼ tsp cayenne (optional—builds warmth)
• Salt & black pepper to taste
• Fresh cilantro or chives, chopped (garnish)
• Optional add-ins: ½ cup cooked diced chicken, crispy turkey bacon bits, or 2 tbsp nutritional yeast for umami

Instructions

Heat oil in a pot over medium. Sauté onion and bell pepper 5 min until soft. Add garlic; cook 1 min.
Stir in 2½ cups corn, potatoes, broth, smoked paprika, and cayenne (if using). Bring to a simmer; cook 15–18 min until potatoes are tender.
For creamier texture: Remove 1½ cups of soup (mostly solids), blend until smooth, then return to pot. (Keeps it rich without heavy cream!)
Stir in coconut milk and reserved ½ cup whole corn kernels. Warm gently 3–4 min—do not boil.
Season with salt and pepper. Ladle into bowls, top with fresh herbs and optional protein boosters.