2 pounds russet potatoes, cut into roughly 1-inch pieces
3 cups corn kernels
DIRECTIONS
Pat the chicken thighs dry with a paper towel. Season the chicken generously all over with salt & pepper and set aside.
Heat the oil in a dutch oven over medium-high heat. When the oil is very hot add the chicken skin-side down in the oil. Cook until the skin is well browned, about 4 minutes. Transfer the chicken to a plate and set aside.
Keep the dutch oven over medium-high heat and add the onion and garlic. Cook, stirring often, for about 2 minutes.
Return the chicken to the pot, pour in the water and bring to a boil.
Cover the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat until chicken is very tender, about 40 minutes.
Transfer the chicken thighs to a plate and set aside to cool.
Add the potatoes, 1/2 tsp salt, and 1/2 tsp pepper to the dutch oven and return to a boil over medium heat. Cook until the potatoes are tender, 15 to 20 minutes.
Reduce the heat to low. Transfer about half the contents of the dutch oven to a blender and puree then pour the puree back into the dutch oven with the rest of the soup.
Shred the chicken, discarding the skin and bones. Add the shredded chicken into the dutch oven and stir to combine.
Stir in the corn and simmer the soup until heated through, about 5 minutes.
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