Name: Creamy Chicken Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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)

Description

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

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)

Instructions

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.
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.
Add the whole chicken breasts, corn, diced red potatoes, and chicken broth, using just enough broth to cover the ingredients.
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.
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.
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.
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