Place potatoes in a large pot. Cover with water. Bring to a boil over medium-high high heat, reduce heat to low and simmer until potatoes are just barely tender, about 15 minutes. Drain potatoes and set aside.

Place canned corn and 2 cups chicken broth in a blender. Puree on medium speed until smooth (it's okay if there are a few chunks in it) Set aside.

In a large saucepan over medium-high heat, brown ground beef, onion, and garlic until meat is no longer pink and vegetables are browned. Stir in thawed frozen corn and continue cooking an additional 5 minutes.

Place cooked potatoes, corn puree, and ground beef mixture in a large stockpot. Stir in remaining 5 cups chicken broth. Heat chowder over medium-high heat until simmering. Remove from heat and stir in heavy cream. Season with salt and pepper. Garnish with fresh parsley. Serve.