Cream-free Corn and Potato Chowder
with rotisserie chicken
This chowder is a perfect cold weather treat. Regardless of which version you choose, enjoy the creaminess from pureed part of the potatoes without the added calories of cream. Adobo sauce gives it another dimension. Add as much or as little as you want!
Cream-free Rotisserie Chicken, Corn, and Potato Chowder:
- 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.