Easy Creamy Corn Chowder with Greek Yogurt (No Heavy Cream)

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes
• 4 cups (600 g) fresh or frozen corn kernels, from about 4 to 5 ears if fresh
• 4 cups (950 ml) low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 1/4 cups (300 g) plain whole milk Greek yogurt, at room temperature
• 2 green onions, thinly sliced
• Extra black pepper, for serving