Dice the potatoes, chop the onion, and slice the sausage.

Mince the garlic and chop the parsley for garnish.

In a large pot, heat olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.

Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.

Stir in the diced potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil.

Reduce heat and let simmer until potatoes are tender, about 15 minutes.

Stir in the heavy cream and let cook for an additional 5 minutes.

Adjust seasoning if necessary.

Ladle the chowder into bowls and garnish with chopped parsley.