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!
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.0 Helpful
Solid soup recipe. Since soyrizo is already a little spicy, you may not need to add the adobo sauce (taste before adding!). Blending the soup a little helps with the spiciness, and it was also mellower the next day.0 Helpful
I added a bit extra of the adobo sauce, great flavor and easy to make. Definitely use the blender (and do it before adding the chicken and corn next time). My guests all loved this and I made a big batch for leftovers.0 Helpful
This was a nice soup that was easy to make when combined with chicken cooked for another meal. It wasn't the most flavourful meal, but adding a hefty amount of salt improved things. Still a great choice though.0 Helpful
So good! I made this ahead and reheated. Delicious and easy. And it made a lot. There are plenty of leftovers for lunch or the freezer!0 Helpful
Definitely better blended! And it cuts down on your chopping time if you know you’re just blending it all anyways :)0 Helpful