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Cream-free Chowder
with rotisserie chicken, corn, and potatoes

Active: 40 min Total: 40 min
You'll fall in love with this chowder just like our members did earlier this year, and you'll love the creaminess without the cream.
Smarts: This is a great soup to freeze, so feel free to scale.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  2. Bacon / Garlic / Green onions / Onions / Potatoes - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. 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.
  2. 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.
  3. 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

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Reviews

Ratings

Original (87)
Gluten-free (5)
Paleo (7)
Vegetarian (12)

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.

By: Lori
Posted: Jan 04, 2022
Diet: Vegetarian
0 Helpful

This was really good and comforting. Wish we would have made enough for leftovers.

By: Michelle
Posted: Aug 21, 2021
Diet: Original
0 Helpful

Good soup to add to our rotation.

By: Jenn
Posted: Dec 07, 2019
Diet: Original
0 Helpful

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.

By: Kristine
Posted: Nov 09, 2019
Diet: Original
0 Helpful

We used the original recipe but made it vegan with mock meats and veg stock. It was pretty easy to make and very yummy!

By: Hunter
Posted: Oct 11, 2019
Diet: Original
0 Helpful

Made a large batch for freezer leftovers.

By: Nicole
Posted: Feb 18, 2015
Diet: Original
0 Helpful