Optional – cook bacon.
Boil corn for 10 minutes.
Dice red onion and red bell pepper.
Heat 2 tbsp butter over medium-high heat in a large pot.
Saute red onion and bell pepper for 10 minutes.
Cut corn from the cob.
Dice 12 oz red potatoes.
Add 1 tbsp minced garlic to the pot.
Cook for two minutes.
Stir in the 4 tbsp Kodiak Cakes Buttermilk Mix.
Slowly whisk the 4 cups chicken broth.
Add diced potatoes, 4 bay leaves, salt and pepper to taste.
Bring pot to a boil, stirring constantly.
Reduce heat to medium-low, cook uncovered for 12 minutes.
Add shredded chicken, corn and 1 cup Greek yogurt to the pot.
Simmer uncovered for 15 minutes.
Optional – top with mozzarella cheese, bacon or green onions.