Drizzle olive oil into the bottom of a large, lidded soup pot. Place over medium heat.
Add chopped onion, carrots, celery, and minced garlic. Cover pot with lid and cook for about 5 minutes.
Remove stems, seeds, and membrane from jalapeno pepper. Dice pepper finely and add to other vegetables.
Cube chicken breasts and potatoes and add to vegetables. Add 1 cup of broth, cover pot with lid and cook for about 10 minutes.
Combine milk, the rest of the broth, taco seasoning, and salsa and stir well. Add to chowder.
Open packages of frozen corn and add to the chowder.
Sprinkle dried thyme into chowder and stir to combine.
Cover pot with lid and simmer over low heat for about 20 minutes.
I served mine in bread bowls, but can be served in any bowl.