1. Heat a large pot or Dutch oven over medium heat. Add olive oil and ground beef. Break it apart with a wooden spoon and cook until browned. Drain excess fat if needed and set aside.

2. In the same pot, melt butter and add diced onion and carrots. Saute for 5 to 6 minutes until the onion is translucent. Add garlic and cook for another minute.

3. Return the ground beef to the pot. Add diced potatoes, salt, pepper, and thyme. Stir everything together.

4. Pour in beef broth. Bring to a boil, then reduce heat and let simmer for 20 to 25 minutes or until potatoes are tender.

5. Stir in corn and heavy cream. Simmer for another 5 to 7 minutes to warm through and slightly thicken. Adjust seasoning as needed.

6. Remove from heat. Stir in chopped parsley. Serve hot and garnish with extra herbs or shredded cheese if desired.