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

Active: 40 minTotal: 40 min
20140207 rotisserie chicken potato corn chowder nm 3.jpg?ixlib=rails 2.1

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.

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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% Daily Value
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Increase your nutrition smarts

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)

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.
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Reviews

This meal has 32 reviews

Made a large batch for freezer leftovers.

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

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

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

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

I love this one and so does my 14 month old son. We just put a couple spoonfuls on his high chair tray and he gobbles it up. Now I do add a little half&half so it has a little more body and I skip the step of pureeing because then the chowder just tastes like potatoes and masks all the other flavors.

By: Matt
Posted: Dec 25, 2014
Diet: Original

Wonderful soup!

By: Angela
Posted: Dec 24, 2014
Diet: Original

Anybody else get a Freddy Quimby "showderrrr? chow-da!" monologue going while making this dish? No? Just me? This is delicious, and made the veggie version for the first time. Based on other reviews, I did 1/4T Adobo (soyrizo has some heat naturally) and found it nice and rich and delicious. I do enjoy the bzzt of the immersion blender, it makes it richer and creamer. This will probably go on rotation this winter unless Jess comes up with something even better!

By: Jenn
Posted: Nov 20, 2014
Diet: Vegetarian