1. In a large pot or Dutch oven, melt the butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until it softens and becomes translucent, which usually takes about 5-7 minutes.

2. Stir in the minced garlic and cook for another minute until it’s fragrant. Then, add the fresh or thawed frozen corn kernels to the pot and cook for 3-4 minutes, stirring occasionally, allowing the corn to slightly sweeten and warm through.

3. Pour in the vegetable broth and add the diced potato. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the potatoes are fork-tender.

4. Once the potatoes are tender, stir in the milk and heavy cream. Continue to cook over low heat, stirring occasionally, for another 3-5 minutes, just until the chowder is heated through and slightly thickened. Do not let it come to a rolling boil after adding the dairy.

5. Season the chowder with salt and black pepper to taste. Adjust as needed.

6. Ladle the warm chowder into bowls. If desired, garnish each serving with a sprinkle of fresh chopped chives or parsley. Serve immediately and enjoy!