To make this corn chowder recipe on the stove instead: Cook and shred the chicken, then set aside. Saute the onions, salt, pepper and garlic together in a large pot, until the onions begin to soften, about 5 minutes. Add the corn and saute a few additional minutes, until the corn is soft as well. Add 3 cups chicken stock and bring to a simmer. With an immersion blender (or in a food processor in batches), puree the soup until roughly blended, leaving a few larger corn pieces. Add additional chicken stock if a thinner consistency is desired. Stir in the Greek yogurt, then the bell pepper, rosemary, and chicken. Enjoy warm, topped with green onions.