Heating a large pot over medium heat, add sausage, breaking it apart as it cooks until browned and crispy for about 7 to 10 minutes. Remove sausage and set aside.

In the same pot, melt butter over medium heat, add chopped onions, cooking until translucent, about 3 to 4 minutes.

Add minced garlic and cook for 30 seconds. Stir in diced carrots and chopped celery, sautéing for another 3 to 4 minutes.

Sprinkle flour over the sautéed vegetables, stirring continuously for 1 to 2 minutes to make a roux.

Gradually pour in chicken broth while stirring to prevent lumps, ensuring a smooth mixture over 2 minutes.

Once broth is bubbling, add diced potatoes, dried thyme, salt, black pepper, and paprika, stirring to combine. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until potatoes are fork-tender.

Return cooked sausage to the pot, pour in heavy cream and whole milk, stirring gently. Let chowder simmer for an additional 5 minutes.

Taste and adjust seasoning as needed. Serve hot, optionally garnished with fresh herbs.