In a saucepan, add the kernel corn (not cream style corn) and onion.  Cook and stir about 8 minutes, or until the onion is tender.  Add chicken.  Cook and stir until chicken is cooked or nearly cooked.  Add carrots, oregano, thyme, and pepper (unless you know you like pepper, start out with a 1/4 teaspoon).  Cook and stir about 5 minutes; corn may begin to brown.  Stir in chicken both/stock, cream style corn, carrots, milk and salt (around 1/2 teaspoon to start).  Heat to boiling.  Reduce heat and simmer, covered, for 15-20 minutes.  Add additional salt and pepper if needed.

If you like your chowder a little thicker, mix the cornstarch or flour in cold water and stir into chowder. 

If you like your chowder thin, you do not need to use any cornstarch or flour.  The amount you use is based soley on your preference but shouldn't exceed 3 or 4 tablespoons or you will begin to get lumps in your chowder.

This is a chowder that you can double easily and it freezes very well.