Cook the Sausage

1. Brown the Sausage: Start by heating a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. This should take about 5-7 minutes. Once the sausage is cooked, remove it from the pot and set it aside.
2. Sauté the Onion and Garlic: In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes, until the onions are soft and translucent. The sausage drippings will add extra flavor to the base of the soup.

Prepare the Chowder Base

3. Add the Potatoes and Broth: Add the diced potatoes to the pot, followed by the chicken broth. Stir everything together and bring it to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are fork-tender.
4. Add the Cream and Milk: Once the potatoes are cooked, add the heavy cream and milk to the pot. Stir well to combine. Bring the chowder back to a simmer and let it cook for an additional 5 minutes to heat through.
5. Season the Soup: Stir in the thyme, smoked paprika (if using), and salt and pepper to taste. You can add more of these seasonings depending on your preference.

Finish and Serve

6. Add the Sausage Back In: Return the cooked sausage to the pot and stir to incorporate. Let everything simmer together for another 5 minutes to ensure the flavors meld.
7. Garnish and Serve: Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with a side of crusty bread for dipping.