Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, and cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds, or until fragrant.

Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute. This cooks out the raw flour taste and helps create a creamy, thick chowder.

Slowly pour in the chicken broth while whisking to prevent lumps from forming. Add the diced potatoes, thyme, smoked paprika, salt, and black pepper. Stir well to combine.

Bring the chowder to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Stir in the cooked shredded chicken and corn. Continue cooking for 5 minutes, allowing everything to heat through and the flavors to blend together.

Reduce the heat to low and slowly pour in the heavy cream. Stir until fully combined. Heat gently for 2–3 minutes, but do not let the chowder boil after adding the cream, as this can cause it to separate.

For a thicker chowder, use a potato masher to mash some of the potatoes directly in the pot, or blend about 1 cup of the soup and stir it back into the chowder. If the soup is too thick, add a splash of chicken broth or milk until it reaches your desired consistency.

Taste the chowder and adjust the seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley. For extra flavor, top with crispy bacon, shredded cheddar cheese, sliced green onions, or oyster crackers. Serve hot with crusty bread, biscuits, or cornbread.