In a large pot, heat a splash of olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they’re fragrant and the onions are translucent—about 3-4 minutes.

Toss in the diced potatoes and corn. Stir to combine everything, letting the vegetables soak up the flavors from the garlic and onion.

Pour in the vegetable or chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Stir in the heavy cream. If you desire a thicker chowder, use an immersion blender to purée a portion of the chowder until you reach your desired consistency. Be sure to leave some corn and potato chunks for texture!

Add salt and pepper to your liking. Remember to taste as you go—adjusting the seasoning is key to achieving the perfect flavor.

Once done, ladle the chowder into bowls and garnish with freshly chopped chives or parsley.