Creamy Potato and Corn Chowder

1.In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

2.Add the diced potatoes and corn kernels to the pot, stirring to combine with the onion and garlic.

3.Pour in the vegetable broth and add thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender.

4.Once the potatoes are cooked, use a potato masher to mash some of the potatoes in the pot to thicken the chowder, leaving some chunks for texture.

5.Stir in the heavy cream and let the chowder simmer for an additional 5 minutes to heat through.

6.Taste and adjust seasoning if necessary. Serve hot, garnished with chopped chives.