Cream-Free Rotisserie Chicken Chowder
with corn / poblano peppers / zucchini
This cream-free chowder has been a long time favorite in many of our community members’ kitchens. Using an immersion blender gives it creamy chowder texture without adding a drop of heavy cream. This version was last featured in 2019.
Ingredients
- 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, fresh - 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)
- Sour cream - for serving (sub plain or Greek yogurt)
Prep
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Rotisserie chicken - (Skip if done ahead on Monday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
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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)
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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)
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Potatoes / Cilantro - Prep as directed.
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Make
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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.
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To headed pan, add poblano peppers and onions. Saute until soft, 3 to 4 minutes. Add garlic and cook for 1 minute more.
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Add vinegar to pan and deglaze, scraping up any brown bits on the bottom of the pan.
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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.)
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Remove pan from heat and stir in chicken, corn, and adobo sauce. Taste and season with some salt and pepper.
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Divide soup between serving bowls. Top with cilantro, sour cream, and bacon. Enjoy!
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