In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced potatoes and corn to the pot, stirring to combine. Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Using an immersion blender, blend the chowder until smooth, or carefully transfer half of the mixture to a blender and puree, then return it to the pot.

Stir in the heavy cream, smoked paprika, and dried thyme. Season with salt and pepper to taste. Heat through for another 5 minutes, but do not boil.

Serve hot, garnished with chopped parsley.