Let’s walk through this together, step-by-step:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes. This is where your kitchen starts to smell like heaven!
2. Add the diced potatoes and corn to the pot, giving everything a good stir to coat with the butter.
3. Pour in the broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
4. Stir in the heavy cream, allowing the chowder to heat through without boiling. Season with salt and pepper to your liking.
5. For a thicker chowder, use a potato masher to gently mash some of the potatoes right in the pot. This is my secret to getting that perfect creamy texture!
6. Serve hot, with a sprinkle of fresh parsley if you’re feeling fancy.

Cooking is an art, not a science. If your chowder is a little thin, let it simmer a bit longer. Too thick? Add a splash of broth. It’s all about making it your own.