Melt butter in a large pot over medium heat. Add diced onion and cook 3-4 minutes until softened and fragrant, stirring occasionally. The onion should be translucent but not browned.

Stir in minced garlic and cook 1 minute until aromatic, then add carrots and potatoes. These vegetables need enough time to soften properly, so don't skip this layering step.

Pour in chicken broth and chicken stock, then add the bay leaf and dried thyme. Bring the liquid to a gentle boil, then reduce heat to maintain a simmer for 10-12 minutes until potatoes are fork-tender.

Add your cooked chicken pieces and corn kernels to the pot, stirring well. This creamy comforting chicken corn chowder base is almost complete—taste it and adjust seasoning with salt and pepper as needed.

While the soup simmers, whisk cornstarch with ¼ cup cold water until completely smooth with no lumps. Pour the slurry into the pot slowly while stirring constantly, cooking 2-3 minutes until the broth thickens slightly.

Remove from heat and stir in heavy cream until fully combined and creamy. The texture should be velvety and cling beautifully to your spoon—don't boil after adding cream to prevent separation.

Taste again and adjust seasonings one final time, removing the bay leaf before serving. Ladle into bowls immediately while piping hot.