Cream-Free Rotisserie Chicken Chowder with corn / poblano peppers / zucchini
Our original cream-free chowder has been a long time favorite in many of our community members’ kitchens, so we decided it was time for an updated version. This time around, we’re using a different combination of vegetables, but still bringing you the option to get that creamy chowder texture without adding a drop of heavy cream.
- Rotisserie chicken - 1/2, shredded
- Poblano peppers - 1, chopped (sub green bell peppers)
- Onions, medium - 1, chopped
- Zucchini - 8 oz, chopped
- Garlic - 3 cloves, chopped
- Bacon - 8 slices, chopped
- Corn kernels - 1 1/2 cups, sliced off the cob or frozen
- Potatoes, baby red - 1 lbs, quartered
- Cilantro - 2 Tbsp, chopped
- Vinegar, red or white wine - 2 tsp
- Stock, any type - 4 cups
- Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
- Yogurt, plain or Greek - for serving
- Rotisserie chicken - (Skip if this was done ahead on Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
- Poblano peppers / Onions / Zucchini / Garlic / Bacon - Prep as directed. Combine poblano peppers and onions in one container. Store zucchini, garlic, and bacon each in their own containers. (Can be done up to 5 days ahead)
- Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 1 day ahead)
- Potatoes / Cilantro - Prep as directed.
- Heat a Dutch oven over medium heat. Add bacon and saute until crisp, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but 1 Tbsp / 15 mL bacon grease and return pan to heat.
- To headed pan, add poblano peppers and onions. Saute until soft, 3 to 4 minutes. Add garlic and cook for 1 minute more.
- Add vinegar to pan and deglaze, scraping up any brown bits on the bottom of the pan.
- Pour stock into pan and add potatoes and zucchini. Cover pan with a lid (to prevent stock from reducing) and simmer, covered, until potatoes are tender, ~20 minutes. (Optional step: Use an immersion blender to blend a small portion of the soup right in the Dutch oven. This will give the soup a creamy texture without needing the addition of cream.)
- Remove pan from heat and stir in chicken, corn, and adobo sauce. Taste and season with some salt and pepper.
- Divide soup between serving bowls. Top with cilantro, yogurt, and bacon. Enjoy!
This meal has 18 reviews
There's two versions of this one, the other one does not have the poblano peppers and zucchini in it. They are both really good. This one I did add extra broth base to give it a touch more flavor. Also, this one seems to be missing a detail that might help which is removing some of the potato before doing the immersion blender and then adding it back in, to make it a little more chunky. It's good either way.
Loved it! Will definitely make again!
Yummy, and spicier than we expected (probably because we added extra adobo). We found it made a lot more servings than written--we made 6 and ended up with 10.
I would give this recipe as-is 4 stars. After I added some things for flavor, I loved it! I added garlic salt, lime juice and a bit of cumin.
This was really flavorful without being overly spicy, and came together quickly.
I totally added every veggie I had in my fridge and it was amazing!! I blended it and then added the corn and meat back in. The kids all went back for seconds. I put the adobo on the side to added it in to taste.