Step 1

Cook the Chicken:Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3

Sauté the Vegetables:In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion is softened and fragrant.

Step 4

Add the diced potatoes and cook for an additional 2-3 minutes, stirring occasionally.

Step 5

Add the Broth and Corn:Pour in the chicken broth, stirring to combine.

Step 6

Add the corn, dried thyme, black pepper, and salt. Bring the mixture to a simmer and cook for about 10 minutes, or until the potatoes are tender.

Step 7

Make the Chowder Base:Add the heavy cream and milk to the pot, stirring until well combined.

Step 8

Return the cooked chicken to the pot and bring everything to a gentle simmer. Let the chowder cook for another 10 minutes, allowing the flavors to meld and the chowder to thicken slightly.

Step 9

Finishing Touches:Stir in the butter for extra richness and adjust the seasoning with additional salt or pepper if needed.

Step 10

If you like a thicker chowder, you can mash some of the potatoes with a potato masher directly in the pot.

Step 11

Serve:Ladle the chowder into bowls and garnish with freshly chopped parsley or green onions. Serve hot with crusty bread on the side.

Step 12

Enjoy!Enjoy this creamy, comforting chicken and corn chowder with your loved ones!