In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of smoked sausage, sliced into rounds, and sauté for about 5-7 minutes until browned and fragrant.

Once the sausage is browned, stir in 1 chopped medium onion and 2 minced garlic cloves. Sauté for 3-4 minutes until the onion becomes translucent and soft.

Add 4 cups of diced Yukon Gold potatoes and 3 cups of chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for about 15 minutes.

Stir in 2 cups of corn and 1 cup of heavy cream. Sprinkle in 1 teaspoon of dried thyme, along with salt and pepper to taste. Simmer for another 5 minutes.

Ladle into warm bowls and garnish with fresh parsley if desired. Serve hot.