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Heat a large pot over medium heat. Add the butter and let melt slightly.
Add the onion, carrot and celery and sauté for 5-7 minutes until softened.
Add garlic and sauté an additional minute more.
Stir in flour, thyme, salt and pepper until vegetables are coated.
Add potatoes and chicken broth, bring to a slow boil then reduce to a simmer.
Cover and simmer for 10-15 minutes until potatoes are just tender.
Stir in the chicken, peas, corn, cream and parsley.
Bring to a simmer, uncovered, for 4-5 minutes until peas and corn are warmed through and the soup thickened to desired consistency.
Taste and season with additional salt and pepper if needed.
Serve topped with fresh parsley and homemade biscuits.