1. In a large pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove from the pot and set aside.
2. In the same pot, add the diced onions and sliced celery. Cook until the onions are translucent and the celery is tender, approximately 5 minutes.
3. Stir in the cubed sweet potatoes, corn, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
4. Return the kielbasa to the pot along with the heavy cream. Stir well to combine and heat through for another 5 minutes.
5. Season with salt and pepper to taste. Serve hot, garnishing with chopped fresh parsley if desired.