Cream-Free Rotisserie Chicken Chowder
with cauliflower / 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.
Cream-Free Rotisserie Chicken Chowder:
- Rotisserie chicken - 1/2 , shredded
- Poblano peppers - 1 , chopped (sub green bell peppers)
- Onions, medium - 1 , chopped
- Cauliflower, florets - 12 oz , chopped
- Zucchini - 8 oz , chopped
- Garlic - 3 cloves , chopped
- Bacon - 8 slices , chopped
- 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)
- 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 / Cauliflower / Zucchini / Garlic / Bacon - Prep as directed. Combine poblano peppers and onions in one container. Store cauliflower and zucchini in a second container. Store garlic and bacon each in their own containers. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro.
- 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 cauliflower and zucchini. Cover pan with a lid (to prevent stock from reducing) and simmer, covered, until cauliflower is tender, ~10 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.)
- Remove pan from heat and stir in chicken and adobo sauce. Taste and season with some salt and pepper.
- Divide soup between serving bowls. Top with cilantro and bacon. Enjoy!