Creamy Chicken Corn Chowder Recipe

Introduction

This creamy chicken corn chowder is a comforting and hearty dish perfect for cozy evenings. Made with tender chicken, sweet corn, and a rich coconut milk base, it offers a delicious dairy-free alternative that everyone will love.

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)
• 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

1. Step 1: 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 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 the SAUTE function by pressing 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 for 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 and pour in half a can of coconut cream. Turn the 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 as the soup begins to simmer and thicken. This takes about 5-8 minutes depending on how thick you prefer the soup. Turn off the SAUTE function by pressing CANCEL. Remove the bay leaves before serving. Enjoy!

Tips & Variations

• For extra depth, add a splash of apple cider vinegar or lemon juice before serving to brighten flavors.
• You can substitute arrowroot flour with cornstarch in equal amounts for thickening.
• Use frozen corn if fresh is not available—just be sure to thaw and drain it well.
• If you prefer a spicier version, add a pinch of cayenne pepper or some chopped jalapeño during the sauté step.
• For a vegetarian version, replace chicken with extra vegetables or plant-based protein and use vegetable broth instead of chicken broth.

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. The chowder may thicken upon cooling; add a splash of broth or water when reheating to reach desired consistency.

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 on the stovetop. Sauté the vegetables in a large pot, then add the remaining ingredients and simmer until the chicken is cooked through and potatoes are tender, about 30-40 minutes. Adjust cooking times as needed.

Is this recipe gluten-free?

Yes, this recipe is gluten-free when using arrowroot flour or cornstarch as the thickener and ensuring the chicken broth is gluten-free.

Creamy Chicken Corn Chowder Recipe

Print Recipe

★★★★★

5 from 132 reviews

This creamy chicken corn chowder is a comforting and flavorful soup made with tender chicken breasts, sweet corn, and a medley of diced vegetables. Cooked in an Instant Pot for convenience, it combines rich coconut milk and a blend of spices to create a thick, hearty chowder perfect for any season.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup/Stews
• 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, diced)

Spices & Seasonings

• 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

Main Ingredients

• 2 tbsp dairy free butter
• 1½ lbs chicken breasts (whole)
• 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 slurry)
• ¼ cup arrowroot flour

Instructions

1. Saute 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: Stir in salt, oregano, dried parsley, bay leaves, cumin, sweet paprika, garlic powder, black pepper, coriander, basil, dried thyme, and minced garlic. Cook briefly until fragrant, about 30 seconds. Then turn off the SAUTE function by hitting CANCEL.
3. Add Main Ingredients: Place the whole chicken breasts, corn, diced red potatoes, and chicken broth into the pot. Use just enough broth to cover the ingredients, as more liquid will be added later.
4. Pressure Cook: Close the Instant Pot lid, ensuring the pressure valve is sealed. Cook on HIGH pressure for 7 minutes per pound of chicken. Once cooking is complete, allow the steam to naturally release for at least 10 minutes or longer.
5. Shred Chicken and Add Coconut Milk: Carefully remove the chicken breasts from the pot and dice or shred them into bite-sized pieces. Return the chicken to the pot, then pour in half of the coconut milk. Turn the SAUTE function back on (Normal).
6. Prepare Slurry: In a separate bowl, add arrowroot flour to the reserved half-can of coconut milk. Mix together with a fork until smooth and lump-free.
7. Thicken Chowder: Stir the slurry into the soup until fully combined. Continue stirring frequently as the soup simmers and thickens, which takes about 5-8 minutes depending on your desired chowder thickness. Turn off the SAUTE function and remove the bay leaves before serving. Enjoy your creamy chicken corn chowder!

Notes

• Adjust the amount of chicken broth to achieve your preferred soup consistency.
• Use frozen corn as a convenient substitute for canned corn if desired.
• Arrowroot flour works as a gluten-free thickening agent.
• You can substitute chicken broth with vegetable broth to make a lighter version.
• Natural pressure release helps retain moisture and tenderness in the chicken.

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