In a large pot, sauté the chopped onion, diced celery, and carrots in a splash of oil over medium heat until they soften, about 5-7 minutes.

Add the diced potatoes and corn, then pour in the chicken broth.

Bring the mixture to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Stir in the shredded chicken, heavy cream, thyme, and parsley, mixing everything well.

Season with salt and pepper according to your taste.

Allow the chowder to simmer for another 5-10 minutes before serving, allowing the flavors to meld beautifully.