Heat olive oil in a large pot or Dutch oven over medium heat.

Season chicken breasts with salt and pepper and cook until browned on all sides. Remove chicken from pot and set aside.

Add onion and garlic to the pot and cook until softened, about 5 minutes.

Add sweet potatoes and corn to the pot and cook for another 5 minutes.

Pour in chicken broth and bring to a boil. Reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes.

Shred or dice the cooked chicken and add it back to the pot.

If desired, stir in heavy cream for a richer chowder.

Season with salt and pepper to taste.