Cut the kielbasa into slices and then halve each slice. Warm the olive oil in a large saucepan over medium-high heat. Sauté the kielbasa in the oil until browned, approximately 4 to 5 minutes, then remove from the pan and set aside.

In the same pan, cook the diced onion over medium heat for about 3 minutes or until tender. Incorporate the cubed potatoes, thawed corn, sliced celery, chopped carrot, chicken broth, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat, cover, and allow it to simmer for 15 minutes.

Return the kielbasa to the pot along with the milk, shredded cheddar cheese, and minced parsley. Stir gently over low heat until the chowder is thoroughly heated and the cheese has melted, approximately 2 to 3 minutes.