Step 1

In a large soup pot, heat the olive oil over medium heat. When oil is hot, sauté the onions for 5 minutes. Then add the celery and carrots, stirring frequently and sautéing for an additional 5 minutes.

Step 2

Add the chicken broth, corn, chicken and potatoes. Increase heat to medium high and bring to a boil. Reduce heat and simmer for 10 minutes.

Step 3

Add the half and half and paprika. Cook for an additional 10 minutes, or until the chowder is back to eating temperature. Season to taste with salt and pepper.