Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and cook for 1 minute more.

Add sweet potato and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potato is tender, about 15-20 minutes.

Stir in corn and cook for 5 minutes more.

If desired, stir in heavy cream for a richer chowder.

Season with salt and pepper to taste.