Print

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.

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, 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

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