Cream-free Chowder
with rotisserie chicken, corn, and potatoes
Smarts: This is a great soup to freeze, so feel free to scale.
Ingredients
- 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
Nutrition Facts
Prep
- Rotisserie chicken - Take meat off the bone and shred. Use knife and fork or just hands. If making tomorrow night’s meal, you can shred it all. (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)
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Make
- 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.
Nutrition Facts
Reviews
Ratings
37 reviews
I subbed out a lot of ingredients for what I had on hand (chicken yellow onion; leftover potato kugel, cauliflower, peas and carrots). Followed the general directions and it was a success.
There's two versions of this one, the other one has poblano peppers and zucchini in it. They are both really good. On the other one I did add extra broth base to give it a touch more flavor.
We used the original recipe but made it vegan with mock meats and veg stock. It was pretty easy to make and very yummy!