In a large saucepan, heat a tablespoon of oil over medium heat. Add diced onions and sauté for about 3–4 minutes, or until translucent. Then, add cubed boneless, skinless chicken to the pan, cooking until it is golden brown on the outside and cooked through, approximately 5–7 minutes.

Once the chicken is cooked, stir in the sweet corn and pour in 4 cups of chicken broth. Bring the mixture to a lively simmer over medium heat and let it cook for about 5 minutes.

Lower the heat to medium-low and incorporate 1 cup of milk and 1 cup of heavy cream into the chowder. Stir well and cook for another 3–5 minutes.

Add salt, pepper, and dried herbs to taste. Let the chowder simmer for an additional 10-15 minutes, stirring occasionally.

Once the chowder has thickened to your liking, remove from heat. Serve warm in bowls, optionally topped with fresh herbs or alongside crusty bread.