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1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the diced potatoes and cook for 3-4 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
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5. Add the shredded chicken, heavy cream, and frozen corn, stirring to combine.
6. Season with paprika, dried thyme, salt, and pepper. Let the soup simmer for another 10 minutes to allow the flavors to meld together.
7. Remove from heat and stir in the fresh parsley before serving.
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