Directions

1. 1

   Melt the butter in a large pot over medium heat.

2. 2

   Add the diced onion, zucchini, celery, and carrots to the melted butter. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

   Stir in the grated garlic and continue cooking for another 5 minutes until fragrant.

4. 4

   Sprinkle the flour over the vegetable mixture and stir well to coat all the vegetables. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.

5. 5

   Whisk in the water and chicken bouillon paste, stirring until the bouillon is fully dissolved. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally, until the broth thickens slightly.

6. 6

   Reduce the heat to low and slowly add the whole milk, stirring constantly. Do not allow the mixture to boil after adding the milk to prevent the soup from curdling. Stir in the poultry seasoning and thyme leaves.

7. 7

   Carefully slide the whole chicken breasts into the hot chowder. Maintain a gentle simmer (do not boil) and poach the chicken for 10 to 15 minutes, or until the internal temperature reaches 165°F and the chicken is fully cooked through.

8. 8

   Remove the cooked chicken breasts from the pot and transfer to a cutting board. Allow to cool slightly, then shred the chicken into bite-sized pieces using two forks or your hands.

9. 9

   Return the shredded chicken to the chowder and stir to combine. Add the frozen corn and cook for 1 to 2 minutes, stirring gently, until the corn is heated through. Season with salt and pepper to taste.

10. 10

    Ladle the chowder into bowls and serve immediately while hot.