Creamy Chicken Corn Chowder
This Creamy Chicken Corn Chowder is pure comfort in a bowl—dairy free, gluten-free, and Instant Pot easy. Perfect for busy weeknights!
You know that moment when you walk in after a crazy day and just want something warm, comforting, and ready without a ton of effort? That’s exactly why this Creamy Chicken Corn Chowder has become my go-to on repeat. It’s one of those dairy free crockpot meals that actually delivers on the “set it and forget it” promise—except we’re using the Instant Pot to speed things up even more!
I’ll never forget the first time I made this for my family. My youngest was convinced she didn’t like corn in soup (kids, right?), but after one spoonful of this velvety, rich chowder, she was hooked. The secret is in how the coconut milk creates this dreamy, creamy base that rivals any traditional dairy-laden version—without the heaviness or tummy troubles.
This chicken recipe dairy free style proves you don’t need cream or milk to make something incredibly satisfying. With tender chicken, sweet corn, hearty potatoes, and a blend of warming spices, every bite feels like a cozy hug. Whether you’re new to gluten-free cooking or just looking for an easy weeknight winner, this crockpot dairy free soup is about to become your new best friend.
Table of Contents
Creamy Chicken Corn Chowder
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Fork or whisk
- Small bowl
Ingredients
Soup Base
- 2 tablespoon 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
Spice Blend
- 2½ teaspoon salt plus extra pinches
- 2 teaspoon oregano rub between your fingers to release oils
- 2 teaspoon dried parsley
- 2 medium bay leaves
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon coriander
- ½ teaspoon basil
- ¼ teaspoon dried thyme
- 3 cloves garlic minced
Vegetables/Chicken/Liquids
- 1½ lbs chicken breasts whole
- 1 15 oz can corn drained (or 1¾ cups frozen)
- 5 medium red potatoes about 2-2½ cups diced
- 4-5 cups chicken broth just enough to cover
- 1 can full fat coconut milk divided (reserve half for slurry)
Slurry
- ¼ cup arrowroot flour
- ½ can coconut milk reserved from above
Instructions
- Select the Instant Pot SAUTE function (Normal setting) and add your dairy free butter. When the display reads HOT, toss in the diced onions, both bell peppers, celery, and 2-3 pinches of salt. Sauté everything, stirring often, until the veggies become tender and fragrant—this takes about 5-7 minutes and builds incredible flavor.
- Add all your spices: salt, oregano (rubbing it between your fingers releases those essential oils!), dried parsley, bay leaves, cumin, sweet paprika, garlic powder, black pepper, coriander, basil, dried thyme, and minced garlic. Stir constantly until the kitchen smells absolutely amazing—about 30 seconds should do it. Hit CANCEL to turn off the SAUTE function.
- Now add the whole chicken breasts, corn, diced red potatoes, and chicken broth. Use just enough broth to barely cover all the ingredients—don’t worry, we’ll add more liquid later with the coconut milk. This keeps your Creamy Chicken Corn Chowder perfectly thick and luscious.
- Close the Instant Pot lid and make sure that pressure valve is sealed. Cook on HIGH pressure for 7 minutes per pound of chicken (so about 10-11 minutes for 1½ pounds). Let the steam naturally release for at least 10 minutes or longer—patience here equals extra-tender chicken!
- Carefully remove the chicken breasts and dice or shred them on a cutting board. Add the chicken back into the pot, then pour in half of your coconut milk (save the other half for the slurry!). Turn the SAUTE function back on to Normal.
- Time to make the magic slurry! In a small bowl, combine the arrowroot flour with the remaining coconut milk. Use a fork to whisk it together until completely smooth with no lumps—this is what gives your chowder that velvety, spoon-coating texture.
- Stir the slurry into your soup until it’s fully incorporated. Keep stirring often as the soup begins to simmer and thicken beautifully. This usually takes 5-8 minutes depending on how thick you like your chowder. Hit CANCEL to turn off SAUTE, fish out those bay leaves, and get ready to dive in!
Notes
Ingredients
| Soup Base | |
|---|---|
| Dairy free butter | 2 tablespoons |
| Medium onion, very small diced | 1 |
| Medium red bell pepper, very small diced | 1 |
| Medium green bell pepper, very small diced | 1 |
| Celery stalks, very small diced | 3 |
| Spice Blend | |
|---|---|
| Salt | 2½ teaspoons (plus extra pinches) |
| Oregano | 2 teaspoons (rub between fingers) |
| Dried parsley | 2 teaspoons |
| Bay leaves | 2 medium |
| Cumin | 1 teaspoon |
| Sweet paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Coriander | ½ teaspoon |
| Basil | ½ teaspoon |
| Dried thyme | ¼ teaspoon |
| Garlic, minced | 3 cloves |
| Vegetables/Chicken/Liquids | |
|---|---|
| Chicken breasts, whole | 1½ lbs |
| Corn (canned, drained or frozen) | 15 oz can (1¾ cups) |
| Red potatoes, diced | 5 medium (2-2½ cups) |
| Chicken broth | 4-5 cups (just enough to cover) |
| Full fat coconut milk | 1 can (divided) |
| Slurry | |
|---|---|
| Arrowroot flour | ¼ cup |
| Reserved coconut milk | ½ can |
Instructions
Step 1: Select the Instant Pot SAUTE function (Normal setting) and add your dairy free butter. When the display reads HOT, toss in the diced onions, both bell peppers, celery, and 2-3 pinches of salt. Sauté everything, stirring often, until the veggies become tender and fragrant—this takes about 5-7 minutes and builds incredible flavor.
Step 2: Add all your spices: salt, oregano (rubbing it between your fingers releases those essential oils!), dried parsley, bay leaves, cumin, sweet paprika, garlic powder, black pepper, coriander, basil, dried thyme, and minced garlic. Stir constantly until the kitchen smells absolutely amazing—about 30 seconds should do it. Hit CANCEL to turn off the SAUTE function.
Step 3: Now add the whole chicken breasts, corn, diced red potatoes, and chicken broth. Use just enough broth to barely cover all the ingredients—don’t worry, we’ll add more liquid later with the coconut milk. This keeps your Creamy Chicken Corn Chowder perfectly thick and luscious.
Step 4: Close the Instant Pot lid and make sure that pressure valve is sealed. Cook on HIGH pressure for 7 minutes per pound of chicken (so about 10-11 minutes for 1½ pounds). Let the steam naturally release for at least 10 minutes or longer—patience here equals extra-tender chicken!
Step 5: Carefully remove the chicken breasts and dice or shred them on a cutting board. Add the chicken back into the pot, then pour in half of your coconut milk (save the other half for the slurry!). Turn the SAUTE function back on to Normal.
Step 6: Time to make the magic slurry! In a small bowl, combine the arrowroot flour with the remaining coconut milk. Use a fork to whisk it together until completely smooth with no lumps—this is what gives your chowder that velvety, spoon-coating texture.
Step 7: Stir the slurry into your soup until it’s fully incorporated. Keep stirring often as the soup begins to simmer and thicken beautifully. This usually takes 5-8 minutes depending on how thick you like your chowder (I’m a “thick enough to stand a spoon in” kind of girl!). Hit CANCEL to turn off SAUTE, fish out those bay leaves, and get ready to dive in!
Substitutions
Dairy Free Butter: If you don’t have dairy free butter on hand, use the same amount of avocado oil or olive oil. The butter adds richness, but oil works perfectly fine and keeps this chicken recipe dairy free.
Arrowroot Flour: You can swap arrowroot for cornstarch in a 1:1 ratio for the slurry. Tapioca starch also works beautifully. Just avoid regular flour if you’re keeping things gluten-free!
Coconut Milk: Not a fan of coconut? Try full-fat oat milk or cashew cream instead. The soup won’t be quite as thick naturally, so you might need a bit more slurry, but the flavor is still wonderful.
Chicken Breasts: Boneless, skinless chicken thighs work just as well and add extra richness to this dairy free crockpot meal. You can also use rotisserie chicken—just shred it and add it at the end with the coconut milk to save even more time.
Fresh Herbs: If you’ve got fresh herbs in your garden or fridge, substitute 1 tablespoon of fresh herbs for every teaspoon of dried. Fresh oregano and thyme make this Creamy Chicken Corn Chowder taste restaurant-worthy!
Troubleshooting
Soup Too Thin: If your chowder isn’t as thick as you’d like, make a second small slurry using 2 tablespoons of arrowroot flour and 3 tablespoons of water. Stir it in and let the soup simmer another 3-4 minutes until it reaches your desired consistency.
Soup Too Thick: This happens if you let it reduce too much during the final sauté step. Just stir in ½ cup of chicken broth at a time until it loosens up to your liking.
Chicken Not Tender: Always follow the 7 minutes per pound rule and let the pressure naturally release. If you rush the release, the chicken can be tough. Man, oh man, that natural release time is worth the wait!
Bland Flavor: Taste your soup before serving and adjust the salt—this is key! Sometimes potatoes and chicken need more seasoning than you think. Add salt a pinch at a time and stir between additions.
Slurry Is Lumpy: Make sure you whisk the arrowroot and coconut milk completely smooth before adding it to the pot. If you accidentally add lumps, use an immersion blender to smooth everything out quickly.
Storage & Meal Prep
Store your leftover Creamy Chicken Corn Chowder in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making it even better the next day! Reheat gently on the stove over medium-low heat, stirring occasionally and adding a splash of broth if needed.
For meal prep magic, you can make this entire soup on Sunday and portion it into individual containers for grab-and-go lunches all week. It also freezes beautifully for up to 3 months—just let it cool completely, store in freezer-safe containers, and thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this cozy bowl with a slice of our gluten-free bread recipe for the ultimate comfort meal. The bread is perfect for soaking up every last creamy drop!
Top your chowder with crispy dairy free bacon bits, fresh chopped chives, a sprinkle of smoked paprika, or even some crushed gluten-free crackers for extra crunch. A squeeze of fresh lime juice right before serving adds a bright pop that makes all those flavors sing.
This crockpot dairy free soup pairs beautifully with a simple side salad or our chicken bacon ranch pasta salad for a heartier spread. It’s also perfect for game day gatherings, holiday dinners, or cozy Sunday suppers with the family.
Variations
Kid-Friendly Version: Reduce the black pepper to ½ teaspoon and skip the coriander if your little ones are sensitive to bold spices. You can also blend half the soup for a smoother texture that picky eaters often prefer while keeping the other half chunky.
Extra Veggie Boost: Stir in a cup of frozen peas, diced carrots, or fresh spinach during the last few minutes of cooking. This adds color, nutrition, and makes your dairy free crockpot meals even more wholesome without changing the core flavor.
Spicy Kick: Add ½ teaspoon of cayenne pepper with your spice blend or top individual bowls with sliced jalapeños and hot sauce. My husband loves it this way, while I stick to the milder original version!
Slow Cooker Method: You can absolutely make this in your actual crockpot! Sauté the veggies and spices in a skillet first, then transfer everything (including raw chicken) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then follow the same steps for shredding chicken and adding the slurry.
Bacon Lover’s Dream: Cook 4-5 strips of dairy free bacon until crispy, crumble it, and stir half into the soup with the coconut milk. Save the rest for topping. This chicken recipe dairy free just got even more irresistible!
Creamy Chicken Corn Chowder FAQs
Can I use frozen chicken breasts for this recipe?
Absolutely! Just add 2-3 extra minutes to your pressure cooking time if starting with frozen chicken. The natural release time helps everything cook through perfectly, so you’ll still get tender, juicy results.
How do I make this Creamy Chicken Corn Chowder in a regular crockpot?
Sauté your veggies and spices in a skillet first, then transfer everything to your slow cooker with the raw chicken, potatoes, corn, and broth. Cook on low for 6-7 hours, shred the chicken, add the coconut milk and slurry, then let it cook on high for another 15-20 minutes to thicken.
What’s the best way to reheat this soup without it getting too thick?
Reheat gently on the stovetop over medium-low heat, stirring frequently. The soup will thicken as it sits, so add chicken broth a few tablespoons at a time until it reaches your preferred consistency again.
Why does my soup separate after refrigerating?
Well… coconut milk can naturally separate when cold, but it’s totally fine! Just stir it well as you reheat and everything will come back together smoothly. This is completely normal for dairy free crockpot meals.
Can I make this recipe soy-free?
Most dairy free butter brands are soy-free, but always check your labels. If yours contains soy, simply substitute with ghee (if you tolerate dairy) or use avocado oil instead. Everything else in this recipe is naturally soy-free!
Is arrowroot flour the same as arrowroot starch?
Yes, they’re the same thing! Arrowroot flour and arrowroot starch are interchangeable terms. You’ll find it in the baking aisle or health food section of most grocery stores.
Internal Links
Looking for more cozy meal ideas? Try our gluten-free bread recipe to complete your comfort food experience!
Start your morning right with these fluffy almond flour waffles—they’re another family favorite that proves gluten-free eating can be absolutely delicious.
For another crowd-pleasing chicken recipe dairy free option, check out our chicken bacon ranch pasta salad—it’s perfect for potlucks and meal prep!
Note: This Creamy Chicken Corn Chowder delivers all the comfort of traditional chowder while meeting specific dietary needs. According to authoritative gluten-free nutrition research, naturally gluten-free whole foods like chicken, vegetables, and potatoes provide essential nutrients without triggering sensitivities. The trusted dairy-free health benefits of coconut milk include healthy fats that help with nutrient absorption and sustained energy—perfect for keeping busy families fueled and satisfied!
