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

Active: 35 minTotal: 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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.


  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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This meal has 16 reviews

So good! I used turkey bacon and browned up a pound of chicken breast instead of using rotisserie. It's a nice heat level without being overwhelming. I didn't use yogurt and didn't miss it.

By: Nicole
Posted: Sep 05, 2019
Diet: Original

Great flavor! Next time, I’ll really crisp up the bacon!

By: Bethany
Posted: Sep 05, 2019
Diet: Original

Excellent! Just the right balance of sweet, spicy & savory. We skipped the sour cream and didn’t miss it one bit.

By: K
Posted: Sep 05, 2019
Diet: Original

A bit spicy, but really good flavor! We all enjoyed it, except it was too spicy for my 5-year old. Came together pretty quickly with the chicken already shredded. Would make this again, but would cook a small batch separate for my little one. Hubby can’t stop raving about this one!

By: Bianca
Posted: Sep 04, 2019
Diet: Original