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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

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (86)
Gluten-free (5)
Paleo (7)
Vegetarian (10)

35 reviews

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

After I made this I realized I had totally forgotten to add the corn or to salt/pepper to taste. Husband found it pretty bland, but was okay with ingredients and texture. This is a very filling meal that could be easily adapted to a slow cooker. (Mine sat on simmer for at least an hour while I waited for my husband to get home.) I made this without a dutch oven or immersion blender -- just cut the potatoes up a bit smaller and smash them a bit to release some of the starch.

By: Annie
Posted: Jan 07, 2015
Diet: Original
0 Helpful

Too spicy for toddler. Next time I would leave out adobo if using soy chorizo.

By: Laurie
Posted: Jan 05, 2015
Diet: Vegetarian
0 Helpful