Preparation Steps

• Heat olive oil in a large pot over medium heat. Add chopped onions and carrots and cook until softened, about 5 minutes.
• Add diced potatoes, fresh corn kernels, dried thyme, salt, and black pepper. Stir to combine.
• Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Use a potato masher or immersion blender to slightly mash some of the potatoes and corn to thicken the chowder.
• Stir in heavy cream if using, heat through but do not boil again. Adjust seasoning with salt and pepper as needed.
• Serve hot with crusty bread or fresh herbs on top if desired.