2-3lbcups shredded chicken (I used a pre-cooked2 rotisserie chicken and shredded the meat off of it)
1cupplainnon-fat Greek yogurt
2cans creamed corn
1package frozen sweet corn
1 4ozcan diced green chilisdrained
½teaspoonground black pepper
¼teaspoonground red pepper
Melt butter in large soup pot over medium heat. Add scallions, cook for about 2 minutes, add garlic and continue to cook, stirring, until scallions become transluscent (about 5 minutes).
can of creamed corn, all of the greek yogurt, and half of the chicken stock (2 cups). Stir over heat until evenly mixed.
Transfer contents of pot to blender and puree for about 1-2 minutes, and then return contents to the soup pot over medium heat.
Add to the soup pot the remaining chicken stock, shredded chicken, second can of creamed corn, 2 cups frozen corn, chilis, black pepper, salt, and ground red pepper. Cook on medium heat, stirring occasionally, until heated through (about 15 minutes, though the longer it stews, the better).
If desired, top with greek yogurt and garnish with additional chopped scallions before serving.