Creamy Chicken Corn Chowder
A comforting and creamy chowder featuring tender chicken, sweet corn, and vibrant vegetables, perfect for chilly evenings.
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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Notes
For creamier chowder, add more coconut milk. To freeze, cool completely and store in an airtight container. Will last for about 3 months.