Melt butter in a large pot over medium heat, add onion and garlic, cook 3–4 minutes until soft and fragrant.

Stir in diced potatoes and chicken broth, bring to a gentle simmer for 10 minutes until potatoes begin to tenderize.

Nestle chicken breast into simmering broth, cover pot, and cook 8–10 minutes until fully cooked and opaque.

Remove chicken, shred with forks, then return meat to pot along with sweet corn kernels.

Continue simmering 5 minutes until corn is tender and flavors marry in the broth.

Reduce heat to low, pour in heavy cream, warm gently for 2 minutes until silky—avoid boiling.

Season with salt, pepper, and smoked paprika, then sprinkle fresh thyme or parsley on top.