Ingredients

• 1 tablespoon butter
• 3/4 cup diced onion
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 1/2 cup diced Bell pepper
• 6 cloves garlic, minced
• 5 tablespoons flour
• 6 cups chicken or vegetable stock
• 2 medium potatoes, chopped (about 2 cups)
• 2 cups whole milk
• 1/2 cup cream
• 1 1/2 cups shredded cooked chicken
• 2 cups corn kernels (frozen, canned, or fresh)
• 1/4 teaspoon dried ground thyme
• Salt and pepper
• Chopped chives, for garnish

Directions

1. Melt the butter in a large pot over medium heat.
2. Add the onion, carrot, celery, Bell pepper, and garlic and cook, stirring often, until softened, about 5 to 7 minutes.
3. Add 3 tablespoons of the flour and stir until fully incorporated.
4. Stir in the broth and potatoes, scraping up any bits from the bottom of the pot.
5. Bring to a boil then reduce the heat and simmer, uncovered, until the potatoes are tender, 10 to 15 minutes.
6. Add the corn, milk, and cream and allow to simmer for another 10 minutes, stirring occasionally.
7. Add the chicken and thyme and cook until chicken is heated through.
8. Put the remaining 2 tablespoons flour in a small bowl and add a ladle full of broth. Whisk together to form a slurry and add back into the chowder. Stir to combine.
9. Season with salt and pepper. Serve immediately and top with chopped chives, if desired.

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