Heat large dutch oven over medium high heat. Add oil to pan.

Once hot, add onions, potatoes, and red pepper and saute for 5 minutes, stirring occasionally.

After five minutes, add minced garlic, salt, pepper, thyme, and paprika. Stir.

Then add in corn and broth. Bring mixture to low simmer over medium heat. Simmer for 15-20 minutes or until potatoes are fork tender. Turn off heat.

Using an immersion blender or a a regular blender, blend soup until desired consistency. You can leave some chunks if desired, I like mine mostly pureed. Totally up to your preference. If using a blender, add back into dutch oven.

Stir in milk until all blended. Taste and add more salt to desired flavor.

Serve with crispy bacon, dill, and sour cream. Enjoy!