Chop the onion, celery, and garlic. Dice the potatoes and remove the kernels from the corn.

In a large pot, heat a tablespoon of oil over medium heat. Add the onion, celery, and garlic, and sauté until softened, about 5 minutes.

Add the diced potatoes, corn kernels, thyme, salt, and pepper to the pot. Pour in the vegetable broth and bring to a boil.

Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

Using an immersion blender, blend the chowder until smooth. Alternatively, you can blend in batches in a regular blender.

Stir in the heavy cream and heat through. Adjust seasoning if necessary. Serve hot, garnished with chopped chives.