Place a large pot or Dutch oven over medium heat. Add the sliced beef sausage and cook until browned on both sides. Remove the sausage from the pot and set it aside on a plate.

In the same pot, melt the butter. Add the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables become soft and the onions are translucent.

Stir in the minced garlic and cook for just one minute until it smells fragrant. Be careful not to burn the garlic.

Sprinkle the flour over the vegetables and stir well for about 2 minutes to create a roux.

Slowly pour in the beef broth while whisking constantly to prevent lumps. Add the diced potatoes, dried thyme, and smoked paprika.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are tender.

Stir the browned beef sausage back into the pot. Pour in the milk and heavy cream.

Continue to cook on low heat for another 5 minutes, stirring occasionally until it reaches desired thickness.

Taste and adjust seasoning with salt and pepper. Mash some potato chunks for extra creaminess if desired.

Ladle the hot chowder into bowls and garnish with fresh parsley before serving.