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Cream-Free Rotisserie Chicken Chowder
with corn / poblano peppers / zucchini

Active: 35 min Total: 35 min
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.


Cream-Free Rotisserie Chicken Chowder:
  • 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


  1. 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)
  2. 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)
  3. 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)
  4. Potatoes / Cilantro - Prep as directed.

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  1. 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.
  2. To headed pan, add poblano peppers and onions. Saute until soft, 3 to 4 minutes. Add garlic and cook for 1 minute more.
  3. Add vinegar to pan and deglaze, scraping up any brown bits on the bottom of the pan.
  4. 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.)
  5. Remove pan from heat and stir in chicken, corn, and adobo sauce. Taste and season with some salt and pepper.
  6. Divide soup between serving bowls. Top with cilantro, yogurt, and bacon. Enjoy!



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