Wash, peel and dice the potatoes into small cubes. Chop the onion finely. Mince the garlic. Measure all ingredients before cooking. This makes the process smooth and easy.

In a large pot, melt butter over medium heat. Add chopped onion and garlic. Cook for 3–4 minutes until soft and fragrant. Stir often to avoid burning.

Add flour to the pot with butter and onions. Stir well to combine. Cook for one minute to remove raw flour taste. This helps thicken the chowder.

Slowly pour in chicken broth while stirring. This prevents lumps from forming. Add milk and mix well. The soup base should become smooth and creamy.

Add diced potatoes and corn kernels to the pot. Stir everything together. Bring the mixture to a gentle boil. Then reduce heat to medium-low.

Let the chowder simmer for 15–20 minutes. Stir occasionally. The potatoes should become soft and tender. The soup will also start to thicken naturally.

Pour in heavy cream for extra richness. Add salt, pepper and paprika. Stir well and cook for another five minutes. Taste and adjust seasoning if needed.

Turn off the heat and let the soup rest for a few minutes. Garnish with chopped parsley if desired. Serve warm and enjoy this creamy comfort dish.