Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add Vegetables: Stir in the diced potatoes and corn kernels, cooking for an additional 3 minutes.
Add Broth & Seasoning: Pour in the vegetable or chicken broth, then add the garlic powder, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes until the potatoes are tender.
Creamy Finish: Once the potatoes are cooked, stir in the heavy cream and chopped parsley. Continue to simmer for another 5 minutes, allowing the flavors to meld and the chowder to thicken slightly.
Blend for Extra Creaminess (optional): For a creamier texture, use an immersion blender to partially blend the chowder (or transfer half to a blender and blend before adding it back).
Serve: Ladle the chowder into bowls and top with your favorite toppings like crispy bacon, avocado, or more fresh herbs for added freshness.
Notes
Dairy-free option available by using coconut cream.