Steps
1. In a medium pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic and cook for an additional minute.
3. Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce to a simmer.
4. Cook for about 10-12 minutes, or until the potatoes are tender.
5. Add the corn kernels and milk to the pot, stirring well. Simmer for another 5 minutes.
6. Use an immersion blender to blend the chowder to your desired consistency, or leave it chunky for texture.
7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.