1. Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. This step is key to building flavor, so don’t rush it—remember those slow, story-filled evenings in my dad’s kitchen? That’s the kind of patience that makes a difference.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
3. Remove the sausage from its casing (if necessary) and crumble it into the pot. Cook, stirring often, until browned and cooked through, about 6-8 minutes. The smell of sausage sizzling always reminds me of Sunday dinners growing up—comfort in every bite.
4. Sprinkle the flour over the sausage mixture and stir thoroughly to coat everything. This will help thicken the chowder later. Cook for 2 minutes, stirring constantly to avoid lumps.
5. Slowly pour in the chicken broth, stirring continuously to combine with the flour and sausage mixture. Bring the mixture to a gentle boil.
6. Add the diced potatoes, dried thyme, salt, and pepper. Reduce heat to medium-low, cover, and let simmer until the potatoes are fork-tender, about 15-20 minutes. This is the perfect time to clean up the kitchen or even sneak in a quick hug with your kids—trust me, those moments matter.
7. Once potatoes are tender, stir in the frozen corn and milk or half-and-half. Heat through for another 5 minutes, but don’t let it boil to avoid curdling.
8. Taste and adjust seasoning with more salt and pepper if needed. If the chowder is too thick, add a splash more broth or milk until you reach your desired consistency.
9. Serve hot, garnished with chopped fresh parsley or chives for a pop of color and freshness.

One tip from my kitchen to yours: if you want an extra creamy chowder, mash a few of the potatoes against the side of the pot before adding the corn and milk. It’s a little trick I picked up from my mom’s spice magic—simple but effective.