Cook the chicken breasts, garlic, and bouillon cubes in the 8 cups of water (about an hour or so). I also shake some kosher salt in at this point.
Once the chicken is cooked, remove the meat and set aside to cool.
Strain the solids out of the broth and return broth to stockpot.
Chowder
While the chicken is cooking, chop and dice the vegetables.
Once you have the strained broth in the stockpot, add the butter, potatoes, carrots, onions and celery and boil until carrots are near the consistency you desire, usually about 20 minutes.
While veggies are boiling, shred the chicken.
At this point, add the corn. I use frozen corn so I let is heat for a couple more minutes. If you use canned corn, drain before adding.
Add the shredded chicken and Velveeta cheese. Sprinkle in salt and ground pepper until your taste buds are satisfied.
