In a Dutch oven, heat the olive oil over medium heat. When hot, add the onion and celery. Sauté until translucent (1-2 minutes.)

Add the potatoes, chicken stock, and thyme to the Dutch oven. Over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 15 minutes or until the potatoes are tender.

Add the uncooked Italian sausage to a medium pan. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown, remove from heat.

Use a slotted spoon to transfer the cooked sausage to the Dutch oven.

Add the corn and cook for an additional 5 minutes.

Add the heavy cream, stirring until all ingredients are combined and warmed again.

Remove the thyme stems before serving.