**Creamy Chicken and Vegetable Chowder Recipe**

**Ingredients:**

– 2 tablespoons olive oil
– 1 lb (450g) chicken breast, cut into bite-sized pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 4 medium potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup frozen corn kernels
– 1 cup frozen peas (optional)
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Fresh parsley, chopped (for garnish)

 **Instructions:**

1. **Cook the Chicken:**
– Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

2. **Sauté the Vegetables:**
– In the same pot, add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
– Add the minced garlic and cook for another minute until fragrant.

3. **Add the Potatoes and Broth:**
– Stir in the diced potatoes and cook for 2-3 minutes.
– Pour in the chicken broth, and add the cooked chicken back to the pot. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.

4. **Add the Corn and Peas:**
– Stir in the frozen corn and peas (if using). Cook for another 5 minutes until heated through.

5. **Thicken the Chowder:**
– In a small bowl, whisk together the flour and heavy cream until smooth. Slowly stir this mixture into the soup, allowing it to thicken as it simmers. Cook for another 5 minutes, stirring occasionally.

6. **Season and Serve:**
– Season the chowder with salt, pepper, thyme, and parsley. Adjust the seasoning to taste.
– Garnish with fresh chopped parsley and serve hot.

This chowder is perfect for a cozy meal, especially on a cold day. You can also customize it by adding other vegetables or adjusting the thickness to your preference. Enjoy!