In a large pot, melt the butter over medium heat. Add the sausage and cook until browned, breaking it up with a wooden spoon, about 5 minutes.

Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3 minutes.

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

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

Add the corn and heavy cream to the pot, stirring to combine. Cook for an additional 5 minutes until heated through.

Adjust seasoning with additional salt and pepper if needed. Serve hot.