Sprinkle the flour over the veggies, stir and cook for 1 minute.
Slowly add chicken stock and then milk, whisking constantly. Mixture should begin to thicken.
Add potatoes, cumin, crushed red pepper (if using), salt and pepper. Bring mixture to a boil and then reduce heat and simmer for 10 minutes or until potatoes are just tender, uncovered. Stir occasionally.
Add chicken back to the pot as well as both the creamed and kernel corn. Stir to combine, heat through and simmer for a few more minutes so the chowder reaches your desired consistency.
To serve: ladle into bowls and top with shredded cheese, if desired.
Recipe by Becky's Best Bites at https://beckysbestbites.com/quick-chicken-corn-potato-chowder/