1 tablespoon extra-virgin olive oil
1 sweet onion, diced
1 small shallot, diced (about 2 tablespoons)
2 (16-ounce) bags frozen corn (about 7 cups)
½ cup milk
1 tablespoon honey
1 teaspoon salt
black pepper, to taste
4 ounces cream cheese
1 (5.3-ounce) container plain Greek yogurt
Fresh chives for topping
Heat 1 tablespoon butter and the olive oil in a skillet over medium-low heat. Once the butter melts, add the onion to the pan and cook for about 5 minutes until softened and translucent. Add the shallot halfway through cooking. Remove from heat and add to a slow cooker. Add the corn, milk, honey, salt, and pepper to the slow cooker and stir to combine. Cut the remaining 2 tablespoons butter and the cream cheese into chunks. Spread them evenly on top of the corn mixture. Close the slow cooker and set on high. Cook the mixture for 2 ½ hours. Turn off the slow cooker and add the Greek yogurt. Stir until combined. Using an immersion blender, puree about half of the mixture until desired consistency is reached. If you do not have an immersion blender, remove about 2 cups of the mixture, pulse in a food processor, and return to the slow cooker, stirring to combine. Top with chives if desired and serve while hot.