Hearty Chicken Potato Chowder with Corn

1.Heat the olive oil in a large pot over medium heat.

2.Add the diced chicken breasts to the pot and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

3.In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

4.Add the diced potatoes to the pot and stir to combine with the onions and garlic.

5.Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.

6.Return the cooked chicken to the pot and add the heavy cream, frozen sweet corn, dried thyme, and smoked paprika. Stir well to combine.

7.Season the chowder with salt and black pepper to taste.

8.Simmer the chowder for an additional 10 minutes, allowing the flavors to meld together.

9.Remove the pot from the heat and stir in the chopped fresh parsley.

10.Serve the chowder hot, garnished with additional parsley if desired.