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Creamy Chicken Corn Chowder Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/creamy-chicken-corn-chowder-recipe/