In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add sliced or crumbled sausage and cook for 6–7 minutes until browned.

Add diced onion and minced garlic to the pot with the sausage, stirring well. Sauté for 3–4 minutes until the onion is translucent.

Toss in diced Yukon Gold or Russet potatoes along with dried thyme and smoked paprika. Pour in chicken broth.

Bring the mixture to a rolling boil over high heat for about 5 minutes.

Reduce heat to low and cover. Let the chowder simmer for 15–20 minutes, or until the potatoes are fork-tender.

Stir in 1 cup of heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper.

Mix in optional ingredients like corn kernels or cheddar cheese if desired, then ladle into bowls and garnish with parsley or chives.