In a large soup pot melt butter over medium heat. Add onions celery and garlic. Cook and stir until vegetables begin to soften about 3 minutes
Add broth potatoes thyme poultry seasoning salt and pepper. Bring to a boil then reduce heat to low and simmer covered for 10 minutes. Add cream style corn and peas and carrots. Simmer for 5 more minutes. Stir in chopped chicken and mix well
In a measuring cup whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot. Increase heat so the chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot
Makes about 10 cups chowder
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