Heat the vegetable oil in a large stockpot over medium heat. Add the finely chopped onion and minced garlic.
Sauté until the onion becomes translucent, about 5 minutes.
Pour in the chicken broth and add the diced potatoes, corn kernels, paprika, salt, and pepper. Str everything together.
Add the raw chicken breasts to the pot. Raise the heat to bring the liquid to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 20-25 minutes, or until the potatoes are tender and the chicken is fully cooked.
Carefully remove the chicken breasts from the pot and set them aside to cool slightly. Once cool enough to handle, shred them using two forks.
Return the shredded chicken to the pot and stir to combine.
Stir in the heavy cream and continue to simmer for an additional 5 minutes, or until heated through.
Garnish with chopped fresh parsley before serving and enjoy!
Notes
Potato Options: Different potato types offer varying textures and flavors. Russets are starchy and might make the chowder thicker, while Yukon Gold could provide a buttery texture. Cream Alternatives: For a lighter version, you may want to test using half-and-half or even coconut milk as a dairy free alternative to heavy cream. If using canned corn, please note it should be drained before adding. Refrigerate the leftovers in an airtight container for up to 5-6 days.