Cream-free Chowder
with rotisserie chicken, corn, and potatoes
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.
Smarts: This is a great soup to freeze, so feel free to scale.
Tags
Ingredients
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
Amount Per Serving
Calories
656
Just a moment...
% Daily Value
Total Fat
32g
49%
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Saturated Fat
9g
46%
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Trans Fat
0g
Just a moment...
Cholesterol
138mg
46%
Just a moment...
Sodium
1921mg
80%
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Total Carbohydrate
48g
16%
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Dietary Fiber
6g
23%
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Sugars
7g
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Protein
48g
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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
Amount Per Serving
Calories
656
Just a moment...
% Daily Value
Total Fat
32g
49%
Just a moment...
Saturated Fat
9g
46%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
138mg
46%
Just a moment...
Sodium
1921mg
80%
Just a moment...
Total Carbohydrate
48g
16%
Just a moment...
Dietary Fiber
6g
23%
Just a moment...
Sugars
7g
Just a moment...
Protein
48g
Just a moment...
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.
0 HelpfulThere'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.
0 HelpfulWe used the original recipe but made it vegan with mock meats and veg stock. It was pretty easy to make and very yummy!
0 Helpful