In a large Dutch oven or soup pot, melt the butter over medium heat.

When the butter is melted, add the chicken breasts to the pot. Cook for ten minutes, until brown on each side. Remove the chicken, place on a small plate, and place off to the side for later.

Add the celery, potato, onion, carrot, and red pepper to the pot. Sauté for five minutes while stirring the vegetables around.

Add flour into the pot. Stir and cook for one minute until all the butter and liquid has been absorbed.

Add the chicken stock to the pot along with the seasonings and stir. Increase the heat to medium/high. Bring to a simmer. Simmer for ten to twelve minutes with the lid on.

Cut the chicken. Add the chicken, corn, and seasonings to the pot. Simmer an additional ten minutes with the lid on.

After ten minutes, add the whole milk and cook for fifteen more minutes, uncovered.

Add the chopped parsley and remove from heat. Cool for a few minutes before serving.