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Melt butter and oil in a large pot over medium heat. Add onion, cook gently, stirring frequently, until translucent, about 5 mins. Add garlic and thyme, cook for 1 minute, be careful not to burn it. Stir in frozen corn cook for 1 minute.
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Stir in flour, cook stirring for around 1 min, until golden. Stir in milk gradually, and cook, stirring, for about 1-2 mins I turned the heat up a little here too. Add potatoes, a good pinch of salt, and creamed corn.
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Simmer for about 12-15 minutes until potatoes are cooked. Stir occasionally so it doesn’t stick. Add chicken, taste. Add more salt if needed. Season well with pepper.
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If it’s too thick, add a little more milk.
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Garnish with parsley, serve with warm buttered bread