In a large dutch oven, melt the butter over medium high heat. Once fully melted, add the onion, carrots, and celery and sauté for 5-7 minutes. Be sure to stir occasionally to prevent any sticking or burning.
Once the veggies have started to soften and turn a bit golden brown, add the garlic and sauté for another 5 minutes. Again stir often to keep everything from burning. If the veggies are browning too quickly, turn the heat down to medium.
Add the flour and stir constantly for 1 minute, and then add the chicken stock, wine, potatoes, pepper, and salt to taste. Bring the soup to a boil and then reduce to a simmer before partially covering and allowing to cook for ~15 minutes. Cook just until the potatoes are easily pierced with a fork.
Add the chicken, peas, corn, heavy whipping cream, parsley, and thyme. Once the soup returns to a simmer, cook for 5 minutes; the peas and corn should be heated all the way through and tender. Check seasoning one last time at this point and adjust salt and pepper as necessary.
Serve immediately and Enjoy! Pairs great with buttermilk biscuits
