Add 3-4 chicken breasts to a large stock pot. Cover chicken with cold water and add 1T salt. Bring to a boil and reduce to a simmer for approximately 20-25 minutes to cook chicken through. Remove chicken from stock pot let cool enough to handle then remove skin & bones. Shred chicken or cut into bite size pieces and set aside. You may also use any precooked chicken you have leftover.
In another large stock pot melt butter and saute onion & celery until opaque. Add carrot, parsnip & zucchini. Stir in flour and cook off for 2-3 minutes.
Slowly stir in chicken stock and add potatoes, creamed corn, rotel, cream of chicken soup, bay leaf & dried thyme. Simmer for 20-25 minutes until potatoes are softened.
Shut heat off and ladel about 1/2 of the soup into a large mixing bowl (reserving for texture).
Using an emersion blender cream together the remaining soup in the pot until very smooth. (you can also use a regular blender or food processor) just be very careful it will be hot!
Once creamed together you may add 1 can evaporated milk and return the reserved soup back to the pot. *The evaporated milk is purely optional*
Add the drained green beans and stir gently bringing back to a very slight simmer then serve.
If the chowder is too thick you can add water or broth to thin it down a bit.
I like to serve with crusty bread or garlic breadsticks.