In a large pot, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 2 minced garlic cloves, and a few sprigs of fresh thyme. Sauté for 8–10 minutes until the onion becomes translucent.

Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir well to coat and cook for about 2 minutes. Gradually pour in 4 cups of vegetable stock, stirring to combine, and bring to a gentle boil.

Reduce heat to medium-low and stir in 1 cup of heavy cream and 2 medium diced Idaho potatoes. Bring chowder back to a boil and cook for 7 minutes, or until the potatoes begin to soften.

Gently fold in 3 cups of fresh or frozen corn kernels. Season with salt and pepper, and let simmer on low for an additional 10–12 minutes.

Once the corn is tender, stir in a handful of chopped fresh parsley and drizzle in the remaining tablespoon of olive oil. Remove from heat and serve warm.