This chowder is the kind of bowl that makes you want to pull on a sweater and stay in for the night — creamy, hearty, and packed with sweet corn, tender Yukon Gold potatoes, and shredded chicken that's been poached right in the broth for maximum flavor. The thickening trick here is a simple cornstarch slurry instead of a flour-based roux, which means the whole pot is naturally free of gluten without any specialty swaps or hard-to-find ingredients. Smoked paprika and dried thyme give the base a subtle depth that makes it taste like it simmered all day, even though it comes together in under an hour. Whole milk and heavy cream finish it off with a richness that feels indulgent but not heavy, and the corn adds just enough sweetness to balance everything out. It serves six, so it's a great option for feeding a crowd or stocking the fridge with leftovers that reheat beautifully. A handful of fresh chives on top adds a little color and a mild oniony bite that ties the whole bowl together.
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Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.
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