Slice the chicken into 1 inch chunks. Season the chicken with ½ teaspoon of salt and ¼ teaspoon of pepper. Heat 1 tablespoon of olive oil over medium-high heat in a large pot. Add the seasoned chicken pieces and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.

Add the remaining 1 tablespoon of olive oil and the butter to the same pot the chicken was cooked in. Place the diced onion, celery, and red bell pepper into the pot. Cook until the vegetables are softened, about 5 minutes, stirring often.

Turn the heat down to medium. Place the garlic, ½ teaspoon of salt and ¼ teaspoon of pepper in with the vegetables. Cook for 1-2 minutes or until fragrant, stirring frequently.

Add the flour to the vegetables and stir to combine with the vegetables. Using a timer, sautee for 1-2 minutes. This will remove any raw flour taste.

Carefully pour in the chicken broth, stirring constantly to prevent lumps from forming. Scrape up any browned bits on the bottom of the pot well, as they add additional flavor to the chowder.

Add the cooked chicken, milk, corn, Yukon gold potatoes, thyme, and the bay leaf. Turn the heat back up to medium high heat until the soup begins to boil.

Reduce the heat to keep the soup at a simmer, usually medium-low. Let the chowder simmer for 15-20 minutes or until the potatoes are fork-tender.

Remove the bay leaf from the soup. Drizzle the heavy cream over the soup and stir well. Allow the soup to simmer for an additional 2-3 minutes to heat through. Top with green onions and add additional salt and pepper if desired. Then serve and enjoy!