Start by dicing one onion, two celery stalks, and one large carrot into small pieces; mince three cloves of garlic. Cube 1½ pounds of boneless chicken.

In a large pot over medium heat, add two tablespoons of olive oil. Once shimmering, add the cubed chicken and sear for 3-4 minutes on each side until golden brown.

In the same pot, melt two tablespoons of butter and add the diced onion, celery, and carrot. Sauté for 5-6 minutes until soft, then add minced garlic and cook for an additional 1-2 minutes.

Sprinkle in ¼ cup of flour over the sautéed vegetables, stirring continuously for 1-2 minutes until slightly golden and bubbly.

Slowly pour in 4 cups of low-sodium chicken stock while whisking to combine. Add two bay leaves and one teaspoon of thyme. Bring to a boil, then simmer for about 15 minutes.

Stir in 2 cups of sweet corn and simmer for another 8-10 minutes until tender. Adjust seasoning with salt and pepper.

Lower the heat and stir in 1 cup of heavy cream, warming gently for 3-5 minutes before serving.