Heat a large, heavy pot to a medium heat. Add butter, corn, celery, onion, garlic and 1 teaspoons alt.
Sweat veggies until softened, about 4-7 minutes. Add in thyme, cook 1-2 more minutes.
Add in flour, cook for 1-2 minutes.
Add in chicken stock, milk and remaining salt. Add cobs and potatoes to the soup, Bring to a boil and reduce to a simmer. Once simmering, add in chicken breasts. When chicken is cooked through, remove and dice, set aside. Continue to simmer the soup for another 10-15 minutes, or until thickened and the potatoes are cooked.
If you want your soup a little pureed, use an immersion blender to blend a small portion of the soup. Make sure to leave texture. Season to taste with plenty of salt and pepper.
Right before serving, add in reserved chicken.
Recipe by at https://www.ideahacks.com/easy-summer-corn-chowder/