In a dutch oven, heat the olive oil over medium heat. When hot, add the onion and garlic, cook until translucent

Add the chicken stock, diced potatoes and thyme to the dutch oven over medium high heat to bring to a boil. Once boiling, reduce heat to medium and simmer for 10 - 15 minutes, or until the potatoes are fork tender.

In a skillet, add the Italian sausage, breaking it up as it cooks. Remove from heat when the sausage is browned and cooked through.

Drain fat before adding the cooked sausage to the dutch oven. Next add the corn and heavy cream, stirring until all ingredients are combined, cook for an additional 5 minutes. Remove the thyme sprigs before serving.