Cream-free Corn and Potato Chowder
with rotisserie chicken
- Rotisserie chicken - 1/2 , shredded
- Bacon - 8 slices, diced
- Garlic - 3 cloves, minced
- Green onions - 3 stalks, chopped, white and green parts separated
- Onions - 1, diced
- Baby red potatoes - 1 1/2 lbs, quartered
- Cooking oil - 1 Tbsp
- Chicken stock - 2 1/2 cups
- Adobo sauce (usually found with canned chipotle peppers) - 1 Tbsp
- Corn - 2 cups
- Rotisserie chicken - Take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
- Bacon / Garlic / Green onions / Onions / Potatoes - Prep as directed. (Can be done up to 3 days ahead)
- Heat a Dutch oven over medium-high heat. Add cooking oil and then bacon. Saute until the edges are golden and then set aside onto a paper towel lined plate to catch any fat. Keep ~1 tbs. (15 ml) of fat in the pot.
- Return pot back to medium-high heat. Add in garlic, white parts of green onions, and onions with a dash of salt. Saute until softened, ~3 minutes. Stir in potatoes, stock, and adobo sauce. Cover and bring to a boil and then simmer covered for ~5 minutes. Use an immersion blender to puree the soup just a bit. You want to leave some of the potatoes but also puree some to thicken the soup without having to add any cream.
- Stir in corn and rotisserie chicken, and cook until warmed through, ~5 minutes. Season to taste with salt and pepper (or more adobo sauce for a deeper smoky taste). Serve in bowls, garnished with bacon bits and chopped green onions.
Yummy and I added 2 tbsp of coconut cream0 Helpful
Really enjoyed this. Cooked with some bigger, softer chunks of bacon to flavor the chowder, and then added the smaller crispy bacon bits at the end. The adobo sauce and crispy bacon definitely took it to the next level! One cup of corn was enough. Make sure to add extra salt and pepper if you used extra potatoes like I did.0 Helpful
I put everything except the corn, chicken, Bacon and green onion in the slow cooker all day. The potatoes were extra soft, and the flavours were delicious!0 Helpful
oh man was this good.0 Helpful
Really tasty. I added frozen mixed vegetables as I didn't have corn alone. Served with homemade bread it was a delicious meal.0 Helpful
I prepped my ingredients two days ahead (although I didn't pre-prep the potatoes, as I was afraid they would not sit in the fridge well), and I swapped the order of the soup & salad this week. We had the salad first, but I made the soup that same night to free up my hands on night #2. The soup reheated really well (I added a little extra water to loosen it up some while reheating). We loved the flavors in the soup -- ended up adding some carrots that needed to be used up and a whole chipotle chile (not just the adobo sauce), so the soup was pretty spicy! To cut through the spice we added a dollop of sour cream, which made it really rich (although it doesn't need the extra cream!). I put some plain yogurt on the soup for my toddler, and he wasn't bothered by the spice at all.0 Helpful