In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced red bell pepper and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.

Stir in the corn kernels, vegetable broth, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, stir in the coconut milk and thyme. Allow the chowder to heat through for an additional 5 minutes.

Use an immersion blender to blend the chowder to your desired consistency, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a regular blender, blend until smooth, and return it to the pot.

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