A comforting and hearty creamy corn chowder made with sweet corn, tender potatoes, and a rich, savory broth—perfect for chilly days.

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In a large pot, melt the butter over medium heat.
Add the diced onion and garlic; sauté until translucent, about 5 minutes.
Stir in the diced potatoes and corn; cook for another 5 minutes.
Pour in the vegetable broth and add thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
Stir in the milk and cream. Simmer for another 5–10 minutes, do not boil.
Use an immersion blender to blend part of the soup for a thicker texture, or transfer a portion to a blender and return to the pot.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.