2medium potatoespeeled and 1/2-inch diced (I used Yukon gold)
1small yellow onionchopped
1/4teaspoonground cayenne pepper
1 1/2poundsboneless skinless chicken breasts or thighs
20ouncescorn freshfrozen, or canned (if using canned, drain first)
2cupslow-sodium chicken broth or vegetable brothplus additional t otaste
1cupmilkI used 1%
1/3cupnonfat plain Greek yogurt
1red bell pepper cored and finely choppedabout 1 ½ cups
Chopped fresh green onion optionalfor serving
In a Dutch oven or similar large skillet, melt the butter and oil over medium-high heat. Once it is melted, add the potato, onion, salt, and black pepper. Sauté until the onion softens, about 5 minutes.
Stir in the garlic, rosemary, and cayenne. Let cook until fragrant, about 30 seconds.
Arrange the chicken in a single layer in a 6-quart or larger slow cooker.
Place the sautéed potatoes and onions on top. Add the corn. Pour in 2 cups of the chicken broth.
Cover and cook until the potatoes are completely tender and the chicken is cooked through, about 2 to 3 hours on low (for breasts) or 4 to 5 hours on low (for thighs). The chicken is cooked through when it reaches 165 degrees F on an instant read thermometer. Check it early, as some slow cookers run hotter than others.
Remove the chicken from the chowder and set aside on a cutting board to cool slightly. Once cool enough to handle, chop into bite sized pieces.
With an immersion blender, puree the chowder until it is thickened, leaving the texture fairly chunky. If you do not have an immersion blender, transfer the mixture to a blender or food processor in a few batches, being careful not to burn yourself.
In a medium bowl or large liquid measuring cup, stir together the milk and cornstarch until smooth. Add to the slow cooker. Stir in the Greek yogurt and bell pepper.
Recover and cook on high for 20 to 30 minutes, until thickened. If the chowder is thicker than you would like, splash in as much of the additional broth as needed to reach your desired consistency. Enjoy hot, with a sprinkle of green onion.
To make this corn chowder recipe on the stove instead: Cut the chicken into bite-sized pieces. In a large pot or Dutch oven, sauté it in olive oil with a pinch of salt and pepper until cooked through. Remove to a plate. Sauté the onions, potatoes, and herbs/spices in butter as directed in steps 1 and 2. Add the corn and sauté a few additional minutes, until the corn is soft. Add 2 cups chicken broth 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 the slurry and simmer until thickened. Stir in the Greek yogurt and reserved chicken. Enjoy warm, topped with green onions.
TO STORE. Refrigerate chowder in an airtight storage container for up to 4 days.
TO REHEAT. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
TO FREEZE. I don’t love freezing chowder or potato soups because the potato tends to become mealy in the freezer once thawed. That said, you certainly can freeze it if you like for several months. Let thaw overnight in the refrigerator.