Gather all your ingredients. Dice the onion and mince the garlic. Slice the beef sausage into bite-sized pieces. Peel and dice the potatoes into small cubes. If using fresh corn, cut the kernels off the cob.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute. Add the sliced beef sausage and cook for about 5-7 minutes until browned.

Add the diced potatoes and pour in the chicken broth. Add the dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low and let it simmer for about 15-20 minutes until the potatoes are tender.

Stir in the heavy cream and corn, allowing the chowder to heat through for another 5 minutes.

Taste the chowder and adjust seasoning if needed. Serve hot, garnished with sliced green onions.