1️⃣ In a large pot or Dutch oven, melt butter over medium heat.
2️⃣ Add chopped onion and cook for about 4-5 minutes until soft. Stir in garlic and cook for another 30 seconds.
3️⃣ Add potatoes, chicken broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
4️⃣ Stir in the cooked chicken and frozen corn. Simmer for another 5 minutes.
5️⃣ In a small bowl, whisk the flour with a little milk to make a slurry (if you want it thicker). Stir the slurry into the pot.
6️⃣ Pour in the remaining milk and heavy cream, stirring well. Cook for another 5-7 minutes on low heat until hot and creamy. Do not boil once milk is added.
7️⃣ Taste and adjust seasoning if needed. Garnish with sliced green onions if desired. Serve hot with crusty bread!