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Heat a large heavy-bottomed pot over medium heat. Add the olive oil along with the potato, carrot and onion.
Cook until the onion is tender, about 6-7 minutes. Add the garlic and cook for 30 seconds.
Pour the in the chicken stock and stir. Add salt and pepper - about ¼ to ½ teaspoon each depending on saltiness of your stock. Bring to a boil then cover and reduce to a simmer for 5 minutes.
Add 3 cups of the corn and cook, covered, for 10-15 minutes until vegetables are tender.
Transfer the mixture to a blender and blend until smooth. Alternatively you can use an immersion blender to blend until smooth.
Pour the soup back into the pot. Add the remaining 3 cups corn, thyme/parsley and salt and pepper to taste.
Serve with a squeeze of lime and butter/hot sauce. Enjoy!