I looked at several different corn chowder recipes, but they were all with frozen corn. 1 commenter stated that they added mushrooms and chicken. Another commenter on a different post stated that they used creamed corn instead. I took what I liked, used the technique from a different family recipe, and added thyme and parsley.
By coming the potatoes in the chicken stock and using creamed corn, there was no need to thicken with flour or corn starch.
