Creamy Chicken Corn Chowder {Dairy Free, Gluten Free}

Creamy Chicken Corn Chowder {Dairy Free, Gluten Free}

Sometimes, a warm bowl of chowder can feel like a hug on a chilly day. This Creamy Chicken Corn Chowder is not just comforting; it’s a delightful mix of flavors and textures that can easily elevate your weeknight dinner. Packed with tender chicken, sweet corn, and hearty potatoes, this chowder is especially special as it caters to both dairy-free and gluten-free diets, making it inclusive for everyone at your table. Whether you’re hosting a cozy family dinner or simply looking for a quick meal that satisfies the whole family, this chowder is sure to impress.

Why you’ll love this dish

This chowder stands out for several reasons. It’s not only quick to prepare, but it’s also budget-friendly — perfect for families looking to keep costs down without compromising on taste. Additionally, it’s a crowd-pleaser that kids and adults alike adore. The sweet corn balances beautifully with the savory spices, while the creamy texture (thanks to coconut milk) makes each spoonful comforting and filling. It’s the kind of dish you prepare on a busy weeknight or serve alongside a fresh salad on the weekend.

“My family raved about this creamy chowder! The flavors were fantastic, and we loved that it was dairy free — you’d never know!” – Satisfied Customer

The cooking process explained

Preparing this chowder is straightforward and a perfect way to introduce new cookers to the Instant Pot. It begins by sautéing colorful veggies that build the foundation of flavor, followed by adding spices and chicken. With the magic of pressure cooking, you’ll have a deliciously creamy chowder ready in no time. Here’s a sneak peek into the process: sauté, pressure cook, and finish with a creamy slurry to achieve that thick, comforting texture.

What you’ll need

To whip up this creamy Chicken Corn Chowder, gather the following ingredients:

• 2 tbsp dairy-free butter
• 1 medium onion (very small diced)
• 1 medium red bell pepper (very small diced)
• 1 medium green bell pepper (very small diced)
• 3 stalks celery (very small diced)
• 2½ tsp salt (plus extra pinches)
• 2 tsp oregano (rub between your fingers to release oils)
• 2 tsp dried parsley
• 2 medium bay leaves
• 1 tsp cumin
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp coriander
• ½ tsp basil
• ¼ tsp dried thyme
• 3 cloves garlic (minced)
• 1½ lbs chicken breasts (whole)
• 1 15 oz can corn (drained or 1¾ cups frozen)
• 5 medium red potatoes (about 2-2½ cups, diced)
• 4-5 cups chicken broth (just enough to cover)
• 1 can full-fat coconut milk (divided; reserve half for the slurry)
• ¼ cup arrowroot flour (reserved ½ can of coconut milk for the slurry)

Feel free to customize with your favorite veggies or make substitutions as needed!

Directions to follow

1. Select the Instant Pot SAUTE function (Normal) and add the dairy-free butter. Once the display reads HOT, add in the diced onions, red bell peppers, green bell peppers, celery, and 2-3 pinches of salt. Sauté, stirring often, for about 5-7 minutes until tender.
2. Next, add the salt, oregano, dried parsley, bay leaves, cumin, sweet paprika, garlic powder, black pepper, coriander, basil, dried thyme, and minced garlic. Stir for about 30 seconds until fragrant, then press CANCEL to turn off the SAUTE function.
3. Add the whole chicken breasts, corn, diced red potatoes, and chicken broth. Use just enough broth to cover the ingredients lightly—as more liquid will be added later.
4. Close the Instant Pot lid, ensuring that the pressure valve is sealed. Cook on HIGH pressure for 7 minutes per pound of chicken. After the cooking time, allow the steam to naturally release for at least 10 minutes or longer for tender results.
5. Once the chicken is done, remove it and either dice or shred it before adding it back into the pot. Pour in the reserved ½ can of coconut milk and turn the SAUTE function back on.
6. Now, prepare the slurry: mix the arrowroot flour with the remaining coconut cream until smooth. Stir this mixture into the soup, continuously mixing until the chowder thickens, which takes about 5-8 minutes; adjust thickness to your preference. Turn off the SAUTE function and remember to remove the bay leaves before serving. Enjoy!

Best ways to enjoy it

Serving this chowder can be as creative as you like! Consider garnishing with fresh herbs, diced avocado, or a sprinkle of red pepper flakes for a little kick. For sides, crusty gluten-free bread or a simple green salad pairs beautifully. You can also serve it in bread bowls for a fun twist at gatherings or special occasions.

Keeping leftovers fresh

This chowder keeps well for a few days in the refrigerator. Store it in an airtight container to maintain its flavors. If you plan to keep it longer, it can be frozen for up to three months. When reheating, add a splash of broth or coconut milk to return some creaminess as it may thicken in the fridge.

Helpful cooking tips

To make the most of this chowder, here are a few pro tips:

• Don’t skip on rubbing the oregano; this technique releases essential oils and amps up the flavor.
• Customize the chowder by adding additional vegetables like carrots or green beans.
• If you’d like a smokier flavor, consider adding smoked paprika or some cooked bacon bits before serving.

Creative twists

Feel free to switch things up! Consider adding different proteins like shrimp or turkey for variety. To deepen the flavor, you might incorporate a touch of lime juice or even a hint of chipotle for a spicy kick. Try garnishing it with crispy tortilla strips or a drizzle of dairy-free yogurt for an added touch of flair!

Common questions

How long does it take to prepare this chowder?

Total time from prep to cooking is about 30 minutes, plus an additional 10 minutes for natural pressure release.

Can I substitute for the coconut milk?

Yes, you can substitute with cashew cream or another dairy-free alternative if preferred.

Is there a good way to store leftovers?

Yes! Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Can I make this dish in a slow cooker?

Absolutely! Sauté the veggies and spices on the stovetop first, then transfer everything to a slow cooker and cook on low for 5-6 hours.

With its rich creamy texture and comforting flavors, this Creamy Chicken Corn Chowder is sure to become a staple in your home. Give it a try, and enjoy cozy meals that bring everyone together!

Creamy Chicken Corn Chowder

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• Author: amir_hassan
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Dairy Free, Gluten Free

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Description

A comforting and creamy chowder with tender chicken, sweet corn, and hearty potatoes, perfect for both dairy-free and gluten-free diets.

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Ingredients

• 2 tbsp dairy-free butter
• 1 medium onion, very small diced
• 1 medium red bell pepper, very small diced
• 1 medium green bell pepper, very small diced
• 3 stalks celery, very small diced
• 2½ tsp salt (plus extra pinches)
• 2 tsp oregano
• 2 tsp dried parsley
• 2 medium bay leaves
• 1 tsp cumin
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp coriander
• ½ tsp basil
• ¼ tsp dried thyme
• 3 cloves garlic, minced
• 1½ lbs chicken breasts, whole
• 1 15 oz can corn, drained or 1¾ cups frozen
• 5 medium red potatoes, diced (about 2-2½ cups)
• 4-5 cups chicken broth
• 1 can full-fat coconut milk (divided; reserve half for the slurry)
• ¼ cup arrowroot flour (reserved ½ can of coconut milk for the slurry)

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Instructions

1. Select the Instant Pot SAUTE function (Normal) and add the dairy-free butter. Once the display reads HOT, add in the diced onions, red and green bell peppers, celery, and a few pinches of salt. Sauté for about 5-7 minutes until tender.
2. Add the salt, oregano, dried parsley, bay leaves, cumin, sweet paprika, garlic powder, black pepper, coriander, basil, dried thyme, and minced garlic. Stir for about 30 seconds until fragrant, then press CANCEL to turn off the SAUTE function.
3. Add the whole chicken breasts, corn, diced red potatoes, and chicken broth, using just enough broth to cover the ingredients.
4. Close the Instant Pot lid, ensuring the pressure valve is sealed. Cook on HIGH pressure for 7 minutes per pound of chicken. After cooking, allow steam to naturally release for at least 10 minutes.
5. Once done, remove the chicken and either dice or shred it before adding it back to the pot. Pour in the reserved ½ can of coconut milk and turn the SAUTE function back on.
6. Prepare the slurry by mixing the arrowroot flour with the remaining coconut cream until smooth. Stir this mixture into the soup until thickened, about 5-8 minutes.
7. Remove the bay leaves before serving. Enjoy!

Notes

Customize with your favorite veggies or protein; garnishes like fresh herbs, diced avocado, or red pepper flakes add extra flair. This chowder can also be served in bread bowls.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American