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 16 reviews
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.
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!
Definitely better blended! And it cuts down on your chopping time if you know you’re just blending it all anyways :)
I left out the adobo sauce for my anti-spicy kids. I also skipped the yogurt topping. And I put the zucchini in late so it wouldn't get mushy. The flavors were spot on!
I never eat or make soups or stews, but I decided to give it a try since CS hasn't let me down ... and the trend continues! So good! Quick and easy if you prep ahead too.
SO good! My 3 and 5 year old loved this soup. I did do the recommended immersion blender a bit to chop up the bigger cauliflower and I think that was a good suggestion. Don’t leave out the cilantro! My family added cheddar cheese on top as well as it reminded them of a chowder. Highly recommend this meal and we will make again!