CS Cream-Free Rotisserie Chicken Chowder

Rotisserie chicken - (Skip if this was done ahead on Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)

Poblano peppers / Onions / Zucchini / Garlic / Bacon - Prep as directed. Combine poblano peppers and onions in one container. Store zucchini, garlic, and bacon each in their own containers. (Can be done up to 5 days ahead)

Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 1 day ahead)

Potatoes / Cilantro - Prep as directed.

Heat a Dutch oven over medium heat. Add bacon and saute until crisp, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but 1 Tbsp / 15 mL bacon grease and return pan to heat.

To headed pan, add poblano peppers and onions. Saute until soft, 3 to 4 minutes. Add garlic and cook for 1 minute more.

Add vinegar to pan and deglaze, scraping up any brown bits on the bottom of the pan.

Pour stock into pan and add potatoes and zucchini. Cover pan with a lid (to prevent stock from reducing) and simmer, covered, until potatoes are tender, ~20 minutes. (Optional step: Use an immersion blender to blend a small portion of the soup right in the Dutch oven. This will give the soup a creamy texture without needing the addition of cream.)

Remove pan from heat and stir in chicken, corn, and adobo sauce. Taste and season with some salt and pepper.

Divide soup between serving bowls. Top with cilantro, yogurt, and bacon. Enjoy!