with rotisserie chicken, corn, and potatoes
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
- 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)
- 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.