Creamy Chicken Corn Chowder Recipe

Introduction

This creamy chicken corn chowder is a comforting and flavorful dish perfect for any season. Made with tender chicken, sweet corn, and hearty potatoes, it’s rich and satisfying without being heavy. The use of coconut milk adds a subtle creaminess that makes every spoonful delightful.

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 ingredients)
• 1 can full fat coconut milk (divided, reserve half the can)
• ¼ cup arrowroot flour

Instructions

1. Step 1: Select the Instant Pot SAUTE function (Normal) and add dairy free butter. When the Instant Pot reads HOT, add diced onions, red bell peppers, green bell peppers, celery, and 2-3 pinches of salt. Sauté, stirring often, until tender about 5-7 minutes.
2. 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.
3. Step 3: Add whole chicken breasts, corn, red potatoes, and chicken broth. Use the minimum amount of broth needed to cover the ingredients. More liquid will be added later.
4. Step 4: Close the Instant Pot making sure to seal the pressure valve. Cook on HIGH pressure 7 minutes per pound of chicken. Allow steam to naturally release for at least 10 minutes or longer.
5. Step 5: Remove the chicken and dice or shred it. Add the chicken back into the pot. Pour in half the can of coconut cream. Turn SAUTE function back on (Normal).
6. Step 6: Make the slurry: add arrowroot flour to the reserved half can of coconut cream and use a fork to mix together until smooth.
7. Step 7: Stir the slurry into the soup until fully combined. Continue stirring often while the soup begins to simmer and thicken. This takes about 5-8 minutes depending on how thick you prefer the soup. Turn off SAUTE function by hitting CANCEL. Remove the bay leaves before serving. Enjoy!

Tips & Variations

• For a thicker chowder, add a little more arrowroot flour to the slurry or simmer longer while stirring.
• Substitute chicken breasts with thighs for a juicier texture.
• If you don’t have arrowroot flour, cornstarch can be used as a thickener.
• Add diced carrots or peas for extra vegetables and color.
• Use vegetable broth to make this chowder vegetarian, replacing chicken with hearty mushrooms.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration, add a splash of broth or water to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder without an Instant Pot?

Yes, you can prepare this chowder in a large pot on the stove. Sauté the vegetables, add the remaining ingredients, and simmer until the chicken is cooked and potatoes are tender, about 30-40 minutes. Adjust cooking times as needed.

Is this recipe dairy-free and gluten-free?

Yes, this recipe uses dairy free butter and coconut milk to keep it dairy-free. Arrowroot flour is used as a gluten-free thickener, making this chowder suitable for gluten-free diets.

Creamy Chicken Corn Chowder Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

This creamy chicken corn chowder is a hearty and flavorful soup made in the Instant Pot. It combines tender chicken breasts, sweet corn, red potatoes, and aromatic vegetables with a rich and creamy coconut milk base thickened with arrowroot flour. Infused with a blend of herbs and spices, this dairy-free chowder is perfect for a comforting meal all year round.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 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)

Protein

• 1½ lbs chicken breasts (whole)

Spices & Herbs

• 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

Liquids & Others

• 2 tbsp dairy free butter
• 1 15 oz can corn (drained) or 1¾ cups frozen corn
• 4–5 cups chicken broth (just enough to cover ingredients)
• 1 can full fat coconut milk (divided, reserve half to prepare the slurry)
• ¼ cup arrowroot flour

Instructions

1. Sauté Vegetables: Select the Instant Pot SAUTE function (Normal) and add dairy free butter. When the pot reads HOT, add diced onions, red bell peppers, green bell peppers, celery, and 2-3 pinches of salt. Sauté, stirring often, until the vegetables are tender, about 5-7 minutes.
2. Add Spices & Garlic: 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 the SAUTE function by hitting CANCEL.
3. Add Main Ingredients: Place the whole chicken breasts, corn, red potatoes, and chicken broth in the pot. Use just enough broth to cover the ingredients, reserving some liquid for later adjustments.
4. Pressure Cook: Close the Instant Pot lid and make sure the pressure valve is sealed. Cook on HIGH pressure for 7 minutes per pound of chicken (approximately 11 minutes for 1½ lbs). Allow the steam to naturally release for at least 10 minutes before quick releasing any remaining pressure.
5. Shred Chicken and Add Coconut Milk: Remove the chicken breasts and dice or shred the meat. Return the shredded chicken to the pot and pour in half a can of coconut milk. Turn on the SAUTE function (Normal) again.
6. Prepare Slurry: In a small bowl, mix the arrowroot flour with the reserved half can of coconut milk using a fork, stirring until smooth with no lumps.
7. Thicken Chowder: Stir the slurry mixture into the soup until fully combined. Continue stirring often while the soup simmers and thickens, about 5-8 minutes depending on preferred thickness. Once thickened, turn off the SAUTE function by hitting CANCEL. Remove the bay leaves before serving. Enjoy your creamy chicken corn chowder!

Notes

• Use fresh or frozen corn based on availability; both work well.
• Arrowroot flour is used as a gluten-free thickener; cornstarch can be substituted if needed.
• Adjust salt and spices according to your taste preferences.
• Natural pressure release helps chicken stay tender and juicy.
• This chowder is dairy-free and can be made gluten-free by ensuring all ingredients are certified gluten-free.

Keywords: chicken corn chowder, creamy chicken soup, dairy-free chowder, Instant Pot chowder, gluten free soup, coconut milk soup