1. Cook the Chicken

Start by cooking the chicken, which will form the base of the chowder. If you are using whole chicken breasts or thighs, you can cook them in one of two ways: poaching or pan-frying.

• Poaching Method: In a large pot, add the chicken breasts (or thighs) and cover them with water. Bring the water to a boil, then reduce the heat and let the chicken simmer for about 15-20 minutes or until fully cooked through. Once done, remove the chicken from the pot, let it cool slightly, and then shred or chop the meat into bite-sized pieces.
• Pan-Frying Method: Heat a tablespoon of olive oil in a pan over medium-high heat. Add the chicken breasts or thighs and cook for 6-8 minutes per side until golden brown and cooked through. Remove the chicken from the pan, let it rest, and then chop it into cubes.

Once your chicken is cooked, set it aside for later.

2. Sauté the Vegetables

In a large soup pot, heat 2 tablespoons of olive oil (or butter) over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion softens and becomes translucent, and the garlic becomes fragrant.

Next, add the diced potatoes, carrots, and corn to the pot. Stir everything together and cook for an additional 5-7 minutes, allowing the vegetables to soften slightly. This helps to develop the flavors before adding the broth.

3. Add the Broth and Seasonings

Pour in the chicken broth, followed by the dried thyme, parsley, paprika, salt, and pepper. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the vegetables are tender and the flavors meld together.

If the soup starts to look too thick, you can add a little bit of water or extra broth to reach your desired consistency. Make sure to taste the soup during this time and adjust the seasonings as needed. Adding more salt, pepper, or herbs can help enhance the flavor.

4. Thicken the Soup (Optional)

If you prefer a thicker chowder, you can thicken the soup with a roux (a mixture of flour and fat). In a separate pan, melt 2 tablespoons of butter over medium heat and stir in 2 tablespoons of flour. Whisk it together until it forms a smooth paste, cooking it for 1-2 minutes to remove the raw flour taste.

Gradually add the flour mixture into the simmering soup, stirring constantly to prevent lumps. Let the soup continue to simmer for an additional 5-7 minutes until it thickens to your liking. Alternatively, you can use a hand blender to puree a portion of the soup and make it naturally thicker.

5. Add the Chicken and Milk

Once the vegetables are tender and the soup has thickened to your liking, add the shredded or chopped chicken back into the pot. Stir well to combine.

Pour in the milk (or cream, if you prefer a richer chowder). Stir the soup and continue to simmer for 5-10 minutes, allowing everything to heat through. If you’re using heavy cream, the soup will become even richer and creamier, making for an extra indulgent dish.

6. Adjust the Seasonings

Taste the soup again and adjust the seasonings. Add more salt, pepper, or paprika if necessary. If you like a little spice, you can add a pinch of cayenne pepper or a few dashes of hot sauce to give the soup a subtle heat. If the soup is too thick, add a little more milk or broth until you reach your desired consistency.

7. Serve and Garnish

Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and freshness. You can also sprinkle some grated cheese on top or serve it with a side of crusty bread for dipping.