1/4cupplain Greek yogurtnon-fat, 2% or whole, depending upon your preference, plus additional for serving
1red bell peppercored and chopped (about 1 and 1/2 cups)
Sliced green onionoptional, for serving
Place the chicken thighs in the bottom of a 6 quart or larger slow cooker. Sprinkle with the salt, pepper, rosemary, and cayenne. Top with the corn, onion, and garlic. Pour in 3 cups of the chicken stock, reserving the remaining cup. Cover and cook until the chicken is cooked through, about 2 hours on high or 6 hours on low.
Remove the chicken from the chowder and set aside on a plate to cool slightly. Once cool enough to handle, chop into bite sized pieces or shred with two forks.
With an immersion blender, puree the soup 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.
Stir in the remaining chicken stock until the chowder reaches your desired consistency, then the Greek yogurt, chopped bell pepper, and reserved chicken. Serve warm, topped with additional Greek yogurt and green onions.
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.