Crock Pot Corn Chowder

This up-all-night, work-until-you-drop is not how we typically spend our evenings, nor what we want our lives be like. We pushed ourselves to finish our projects before Memorial Day weekend so that we could truly relax and focus on the first two people to stay in our newly redone guest bedroom: my younger sister Elaine and her fiancé Joey. They just got engaged three weeks ago, and it was so special to have them here in Milwaukee to celebrate.
All you need to do to make this Crock Pot Corn Chowder is dump the ingredients in your slow cooker and turn it on. The recipe prep is less than 10 minutes, and at the end of it, you’ll have a creamy, comforting, and healthy to soup to serve.

Ingredients:

• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground cayenne pepper
• 32 ounces fresh, frozen, or canned corn (if using canned, drain first)
• 1 cup chopped yellow onion (about 1/2 large onion)
• 2 teaspoons minced garlic
• 3-4 cups low-sodium chicken or vegetable stock, divided
• 1/4 cup plain Greek yogurt (non-fat, 2% or whole, depending upon your preference), plus additional for serving
• 1 red bell pepper, cored and chopped (about 1 and 1/2 cups)
• Sliced green onion (optional, for serving)

Directions:

1. 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.
2. 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.
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for full instruction please see : www.wellplated.com

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