Name: Creamy Dairy-Free Chicken Corn Chowder Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 3 cloves garlic, minced; 5 medium red potatoes (about 2-2½ cups), diced; 1 15 oz can corn, drained (or 1¾ cups frozen corn); 1½ lbs chicken breasts (whole); 4-5 cups chicken broth (enough to just cover ingredients); 1 can full fat coconut milk (divided, reserve half for slurry); 2 tbsp dairy free butter; 2½ tsp salt (plus extra pinches); 2 tsp oregano, dried (rubbed between fingers); 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; ¼ cup arrowroot flour

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 the can to prepare the slurry)

¼ cup arrowroot flour

Instructions

Step 1: Select the Instant Pot SAUTE function (Normal) and add dairy free butter. When it reads HOT, add diced onions, red and green bell peppers, celery, and 2-3 pinches of salt. Sauté, stirring often, until tender, about 5-7 minutes.

Step 2: Add salt, oregano, dried parsley, bay leaves, cumin, sweet paprika, garlic powder, black pepper, coriander, basil, dried thyme, and minced garlic. Stir until fragrant, about 30 seconds. Turn off SAUTE function by hitting CANCEL.

Step 3: Add whole chicken breasts, corn, diced red potatoes, and chicken broth. Use just enough broth to cover the ingredients. More liquid will be added later.

Step 4: Close the Instant Pot, ensuring the pressure valve is sealed. Cook on HIGH pressure for 7 minutes per pound of chicken. Allow steam to naturally release for at least 10 minutes or longer.

Step 5: Remove the chicken and dice or shred it. Add the chicken back into the pot and pour in half a can of coconut milk. Turn the SAUTE function back on (Normal).

Step 6: Make the slurry by mixing arrowroot flour with the reserved half can of coconut milk using a fork until smooth.

Step 7: Stir the slurry into the soup until fully combined. Stir often as the soup begins to simmer and thicken, about 5-8 minutes depending on your preferred thickness. Turn off SAUTE function by hitting CANCEL. Remove bay leaves before serving.

Tips & Variations

For a spicier version, add a pinch of cayenne pepper or chopped jalapeño when sautéing the vegetables.

You can substitute chicken thighs for breasts if you prefer a juicier texture.

Use fresh corn cut from the cob when in season for extra sweetness and texture.

If you don’t have arrowroot flour, cornstarch can be used to thicken the chowder similarly.

FAQs

Can I make this chowder without an Instant Pot?

Yes, you can prepare this chowder on the stovetop. Sauté the vegetables in a large pot, then add the spices, chicken, broth, and other ingredients. Simmer until the chicken is cooked and potatoes are tender, about 30-40 minutes, and then proceed with shredding the chicken and finishing the chowder as directed.

Is this recipe suitable for a dairy-free diet?

Absolutely. This recipe uses dairy free butter and full fat coconut milk to create a creamy texture without any dairy ingredients, making it perfect for those with dairy intolerance or allergy.