Heat a large pot over medium heat. Add sausage and cook until browned. Stir often to cook evenly. Remove sausage and set aside, leaving some fat in the pot.

In the same pot, add onion and garlic. Cook until soft and fragrant. Stir frequently to prevent burning and bring out the natural flavors.

Add butter and let it melt fully. Stir in flour and cook for one minute. This creates a thick base and removes the raw flour taste.

Slowly pour in chicken broth while stirring constantly. This helps avoid lumps. Keep stirring until the mixture becomes smooth and slightly thick.

Add diced potatoes to the pot. Stir well and bring to a gentle boil. Reduce heat and let simmer until potatoes become soft and tender.

Pour in milk and heavy cream. Stir gently to combine. Let the chowder simmer slowly. It will become creamy and rich in texture.

Return the cooked sausage to the pot. Mix well with the chowder. Let it cook for a few minutes so the flavors blend nicely.

Add shredded cheddar cheese, paprika, salt and pepper. Stir until cheese melts fully. Taste and adjust seasoning as needed.

Let the chowder simmer for 5 more minutes. Turn off heat and let it rest. Garnish with fresh parsley and serve warm.