Imagine curling up with a warm bowl of Creamy Chicken Corn Chowder on a chilly evening. This delicious dish is a perfect combination of comforting flavors and wholesome ingredients that will not only fill your belly but also warm your heart. Rich in nutrients and flavor, this chowder features tender chicken, sweet corn, and vibrant vegetables simmered together in a creamy base. Whether you’re looking for a cozy dinner or a dish to impress your family and friends, this chowder is sure to become a favorite.
Why We Love This Creamy Chicken Corn Chowder Recipe
What’s not to love? Creamy Chicken Corn Chowder stands out for its perfect blend of taste and texture. The richness of the creamy base melds beautifully with the sweetness of corn and the heartiness of chicken, creating a symphony of flavors that dance on your taste buds. Not only is this chowder incredibly satisfying, but it’s also a breeze to prepare, especially with the help of an Instant Pot. You can whip up a comforting meal in no time, making it an ideal choice for busy weekdays or lazy weekends alike. Plus, it’s a great way to incorporate vegetables and lean protein into your diet, all while enjoying a bowl of deliciousness.
Ingredients about Creamy Chicken Corn Chowder
To make your Creamy Chicken Corn Chowder, gather the following ingredients:
List of ingredients with measurements
- 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
- 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 to prepare the slurry)
- ¼ cup arrowroot flour
How to Make Creamy Chicken Corn Chowder Directions
Follow these simple steps to create your Creamy Chicken Corn Chowder:
- Start by setting your Instant Pot to the SAUTE function on Normal. Add the dairy-free butter and allow it to melt completely, filling your kitchen with a delightful aroma.
- Once the butter has melted, toss in your diced onions, red bell peppers, green bell peppers, and celery. Sprinkle in 2-3 pinches of salt. Sauté these vegetables for about 5-7 minutes or until they are tender and just beginning to caramelize.
- After the vegetables soften, it’s time to add the seasonings. Stir in the salt, oregano, parsley, bay leaves, cumin, paprika, garlic powder, black pepper, coriander, basil, thyme, and minced garlic. Stir for about 30 seconds until the spices become fragrant, awakening their full flavor.
- Now, turn off the SAUTE function by selecting CANCEL to prevent further cooking.
- Next, place the whole chicken breasts into the pot. Add in the corn and diced red potatoes, followed by the chicken broth—just enough to cover all the ingredients.
- Seal the Instant Pot securely. Now, it’s time to cook! Set it on HIGH pressure for 7 minutes per pound of chicken. Once the timer goes off, allow the steam to release naturally for at least 10 minutes for the best results.
- After steaming, carefully remove the chicken and set it aside to cool slightly. Once cool enough, either dice or shred the chicken, then return it to the pot along with half of the reserved coconut milk.
- Turn the SAUTE function back on to reheat the chowder.
- For the thickening slurry, mix the remaining arrowroot flour with the rest of the coconut milk in a small bowl until smooth. Gradually add this mixture into the chowder while stirring frequently. Continue to cook, stirring, until the chowder thickens to your desired consistency, which should take about 5-8 minutes.
- After thickening, turn off the SAUTE function and remove any bay leaves that have been in the pot.
- Finally, it’s time to serve! You can garnish each bowl with fresh parsley or chives for an added burst of flavor and color.
How to Serve Creamy Chicken Corn Chowder
Serving your Creamy Chicken Corn Chowder can be just as fulfilling as making it! This dish is versatile and can be enjoyed on its own or paired with a variety of sides for a complete meal. Consider serving it in a hearty bowl or a rustic bread bowl for an added touch of comfort. A sprinkle of fresh herbs like parsley or chives not only enhances presentation but also adds a fresh finish. If you’re looking to accompany your chowder, opt for crusty bread, cornbread, or light crackers to pick up every delicious drop. Whether it’s a casual meal at home or a gathering with friends, this chowder is sure to please and keep everyone coming back for more.
Expert Tips: Creamy Chicken Corn Chowder
To ensure your Creamy Chicken Corn Chowder turns out perfect every time, here are some expert tips to keep in mind:
- Quality Ingredients: Choose fresh vegetables and good-quality chicken for the best flavor. Organic chicken and fresh veggies can greatly enhance the overall taste of your chowder.
- Adjust the Creaminess: If you prefer a richer chowder, feel free to add more coconut milk or a splash of your favorite plant-based cream. On the other hand, if you want it lighter, use less coconut milk.
- Use Leftover Chicken: If you have leftover rotisserie chicken or cooked chicken, you can easily cut down the cooking time by adding the pre-cooked chicken during the last few minutes of cooking.
- Cook Thinker or Thinner: If you like your chowder thicker, simply add more arrowroot slurry. For a thinner texture, add a bit more chicken broth until you reach your desired consistency.
- Seasoning Adjustments: Taste as you go! Seasoning can vary based on personal preference and specific ingredients being used, so adjust salt and spices as needed.
How to Store Creamy Chicken Corn Chowder
Storing your Creamy Chicken Corn Chowder properly will help it maintain its delicious flavor for meals later in the week. Allow the chowder to cool completely at room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. If you prefer to keep it longer, consider freezing it. Transfer the cooled chowder to a freezer-safe container, leaving space for expansion, and it will keep well for about 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stove while stirring gently.
Variation of Creamy Chicken Corn Chowder
There are numerous ways to put a unique twist on your Creamy Chicken Corn Chowder! Here are a few variations that can add different flavors and textures to your dish:
- Add Vegetables: Incorporate other vegetables such as carrots, peas, or diced zucchini for added nutrition and flavors. They will blend nicely with the existing elements of the chowder.
- Spicy Version: If you enjoy a bit of heat, consider adding jalapeños or red pepper flakes to the mix. This extra kick can enhance the savory depth of the chowder.
- Herb Twist: Play around with fresh herbs like thyme or rosemary for a different aromatic profile. Freshly chopped cilantro can also make a refreshing and flavorful topping.
- Different Meats: For a protein twist, consider swapping the chicken for turkey or even cooked shrimp for a fantastic seafood chowder.
- Vegan Variation: Easily make this dish vegan by replacing chicken with firm tofu or chickpeas and swapping the chicken broth for vegetable broth, while still using coconut milk for creaminess.
FAQs about Creamy Chicken Corn Chowder
How can I make my Creamy Chicken Corn Chowder thicker?
To thicken your chowder, you can use arrowroot flour combined with coconut milk to create a slurry. Incorporating more of this mixture while heating the chowder will enhance its thickness. Alternatively, you can allow the chowder to simmer longer without the lid to reduce the liquid.
Can I freeze Creamy Chicken Corn Chowder?
Yes! You can freeze Creamy Chicken Corn Chowder. Ensure it cools completely, then use a freezer-safe container to store it. It can last for 3 months in the freezer.
What are the best sides to serve with Creamy Chicken Corn Chowder?
Serving it with crusty bread, cornbread, or light crackers complements the chowder perfectly. A fresh side salad can also add a refreshing contrast to the warm chowder.
Can I use frozen corn in this recipe?
Absolutely! Frozen corn works just as well as canned corn in this chowder. Just add it during the cooking process; it will cook quickly and maintain its sweet flavor.
What can I substitute for coconut milk?
If you’re not a fan of coconut milk, consider using cashew cream, almond milk, or any plant-based cream that suits your taste while still achieving a creamy texture.
Creamy Chicken Corn Chowder
Ingredients
Vegetables
- 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)
- 5 medium red potatoes (about 2-2½ cups)
- 3 cloves garlic (minced)
Seasonings
- 2½ tsp salt (plus extra pinches)
- 2 tsp oregano
- 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
- 1½ lbs chicken breasts (whole)
- 1 15 oz can corn (drained or 1¾ cups frozen)
- 4-5 cups chicken broth (just enough to cover)
- 1 can full-fat coconut milk (divided; reserve half to prepare the slurry)
- ¼ cup arrowroot flour
Instructions
Preparation
- Set your Instant Pot to the SAUTE function on Normal. Add the dairy-free butter and allow it to melt completely.
- Toss in diced onions, red bell peppers, green bell peppers, and celery; sprinkle in 2-3 pinches of salt. Sauté for about 5-7 minutes or until tender.
- Add in the seasonings: salt, oregano, parsley, bay leaves, cumin, paprika, garlic powder, black pepper, coriander, basil, thyme, and minced garlic. Stir for about 30 seconds.
- Turn off the SAUTE function by selecting CANCEL.
Cooking
- Place the whole chicken breasts into the pot. Add corn and diced red potatoes, followed by chicken broth—just enough to cover.
- Seal the Instant Pot. Set it on HIGH pressure for 7 minutes per pound of chicken. Allow steam to release naturally for at least 10 minutes.
- Carefully remove the chicken and set aside. Once cool, dice or shred the chicken and return it to the pot.
- Turn SAUTE back on to reheat the chowder.
- Mix remaining arrowroot flour with coconut milk in a bowl until smooth. Gradually add to chowder while stirring. Cook until thickened, about 5-8 minutes.
Serving
- Remove any bay leaves and garnish with fresh parsley or chives before serving.
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