Creamy Chicken Corn Chowder (Dairy-Free Gluten-Free)
Try our creamy chicken corn chowder (dairy-free gluten-free) Made in the Instant Pot, this comforting soup is ready in under 30 minutes.
There’s something about a steaming bowl of chowder that feels like a warm hug from the inside out, especially when the weather turns cooler and comfort becomes non-negotiable. This creamy chicken corn chowder came into my life during a particularly chaotic fall season when I needed something nourishing but didn’t have time for hours of stovetop simmering.
The magic of this chicken corn chowder dairy-free version is how the coconut milk creates that luscious, comforting creaminess that rivals any traditional chowder. Combined with perfectly seasoned chicken, tender potatoes, and sweet corn, you end up with something that tastes like pure comfort but is completely gluten-free and dairy-free.
Well, I’ll be honest—the first time I made this for a weekend gathering, people literally asked if I’d snuck dairy into it somehow. The creaminess is that convincing! You know you’ve nailed a recipe when your guests can’t believe it’s made without their usual comfort ingredients. That’s the beauty of this chowder right here.
Table of Contents
Easy Creamy Chicken Corn Chowder (Dairy-Free Gluten-Free)
Equipment
- Instant Pot or Pressure Cooker
- Large mixing bowl
- Small bowl (for slurry)
- Fork
- Wooden spoon or silicone spatula
- Cutting board and knife
- Ladle
- Fine-mesh strainer (optional)
Ingredients
Soup Base
- 2 tbsp dairy-free butter
- 1 medium onion very finely diced
- 1 medium red bell pepper very finely diced
- 1 medium green bell pepper very finely diced
- 3 stalks celery very finely diced
Spice Blend
- 2.5 tsp salt plus extra pinches to taste
- 2 tsp dried oregano rub between fingers to release oils
- 2 tsp dried parsley
- 2 leaves bay leaves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 0.5 tsp ground coriander
- 0.5 tsp dried basil
- 0.25 tsp dried thyme
- 3 cloves fresh garlic minced
Vegetables, Chicken & Liquids
- 1.5 lbs chicken breasts whole, boneless or bone-in
- 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 ingredients
- 1 can (13.5 oz) full-fat coconut milk divided—reserve half for slurry
For Slurry (Thickening)
- 0.25 cup arrowroot flour
- 0.5 can reserved coconut milk
Instructions
- Select your Instant Pot’s SAUTE function (Normal setting) and add the dairy-free butter. Once the pot reads HOT, add your finely diced onion, red bell peppers, green bell peppers, celery, and a few generous pinches of salt. Sauté everything together, stirring frequently, for about 5–7 minutes until the vegetables become tender and fragrant.
- Add all your dried herbs and spices—the salt, oregano, parsley, bay leaves, cumin, paprika, garlic powder, black pepper, coriander, basil, thyme, and minced fresh garlic. Stir everything together for about 30 seconds until you can smell the amazing aroma of released oils from the herbs. This blooming step transforms your chowder from just-okay to absolutely incredible!
- Cancel the SAUTE function, then add your whole chicken breasts, corn, diced red potatoes, and enough chicken broth to just cover the ingredients. You’re aiming for the minimum amount of liquid needed—you don’t want a watery soup. Think of it as building layers of flavor that will concentrate beautifully as everything cooks together.
- Close your Instant Pot and make sure the pressure valve is sealed. Cook on HIGH pressure for 7 minutes per pound of chicken (about 10–11 minutes for 1½ lbs). Allow the steam to naturally release for at least 10 minutes or longer—patience here creates tender chicken and perfectly cooked vegetables. You’ll see the pressure indicator slowly drop as everything finishes cooking gently.
- Carefully remove the chicken breasts and shred or dice them into bite-sized pieces, then return them to the pot. Pour in half the can of coconut milk (reserve the other half for your thickening slurry). Turn the SAUTE function back on at Normal setting, and get ready to create that beautiful creamy texture.
- In a small bowl, combine the arrowroot flour with the reserved half-can of coconut milk, using a fork to mix until you’ve got a smooth paste with no lumps. Slowly stir this slurry into your simmering soup, stirring frequently as the mixture begins to thicken. This takes about 5–8 minutes depending on how thick you prefer your chowder.
- Turn off the SAUTE function and remove the bay leaves before serving. Ladle your gorgeous, creamy chowder into bowls and enjoy the rich flavor that nobody would ever guess is completely dairy-free! The aroma alone is worth the effort, and the taste will have your family asking for seconds.
Notes
Creamy Chicken Corn Chowder (Dairy-Free Gluten-Free) Ingredients
| Ingredient | Measurement |
|---|---|
| Soup Base | |
| Dairy-free butter | 2 tbsp |
| Medium onion (diced) | 1 onion |
| Medium red bell pepper (diced) | 1 pepper |
| Medium green bell pepper (diced) | 1 pepper |
| Celery stalks (diced) | 3 stalks |
| Spice Blend | |
| Salt | 2½ tsp (plus pinches) |
| Dried oregano | 2 tsp |
| Dried parsley | 2 tsp |
| Bay leaves | 2 leaves |
| Ground cumin | 1 tsp |
| Sweet paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Black pepper | 1 tsp |
| Ground coriander | ½ tsp |
| Dried basil | ½ tsp |
| Dried thyme | ¼ tsp |
| Fresh garlic (minced) | 3 cloves |
| Vegetables, Chicken & Liquids | |
| Chicken breasts (whole) | 1½ lbs |
| Corn (drained or frozen) | 1 (15 oz) can or 1¾ cups |
| Red potatoes | 5 medium (about 2–2½ cups) |
| Chicken broth | 4–5 cups |
| Full-fat coconut milk | 1 can (divided) |
| For Slurry (Thickening) | |
| Arrowroot flour | ¼ cup |
| Reserved coconut milk | ½ can |
Creamy Chicken Corn Chowder (Dairy-Free Gluten-Free) Instructions
Step 1: Sauté Aromatics
Select your Instant Pot’s SAUTE function (Normal setting) and add the dairy-free butter. Once the pot reads HOT, add your finely diced onion, red bell peppers, green bell peppers, celery, and a few generous pinches of salt. Sauté everything together, stirring frequently, for about 5–7 minutes until the vegetables become tender and fragrant.
Step 2: Bloom Spices
Add all your dried herbs and spices—the salt, oregano, parsley, bay leaves, cumin, paprika, garlic powder, black pepper, coriander, basil, thyme, and minced fresh garlic. Stir everything together for about 30 seconds until you can smell the amazing aroma of released oils from the herbs. This blooming step is what transforms your chowder from just-okay to absolutely incredible!
Step 3: Build Your Base
Cancel the SAUTE function, then add your whole chicken breasts, corn, diced red potatoes, and enough chicken broth to just cover the ingredients. You’re aiming for the minimum amount of liquid needed—you don’t want a watery soup. Think of it as building layers of flavor that will concentrate beautifully as everything cooks together.
Step 4: Pressure Cook
Close your Instant Pot and make sure the pressure valve is sealed. Cook on HIGH pressure for 7 minutes per pound of chicken (so about 10–11 minutes for 1½ lbs). Allow the steam to naturally release for at least 10 minutes or longer—patience here creates tender chicken and perfectly cooked vegetables. You’ll see the pressure indicator slowly drop as everything finishes cooking gently.
Step 5: Shred Chicken and Add Creaminess
Carefully remove the chicken breasts and shred or dice them into bite-sized pieces, then return them to the pot. Pour in half the can of coconut milk (reserve the other half for your thickening slurry). Turn the SAUTE function back on at Normal setting, and get ready to create that beautiful creamy texture.
Step 6: Make and Add Slurry
In a small bowl, combine the arrowroot flour with the reserved half-can of coconut milk, using a fork to mix until you’ve got a smooth paste with no lumps. Slowly stir this slurry into your simmering soup, stirring frequently as the mixture begins to thicken. This takes about 5–8 minutes depending on how thick you prefer your creamy chicken corn chowder—some people like it more brothlike, others prefer it luxuriously thick.
Step 7: Finish and Serve
Turn off the SAUTE function and remove the bay leaves before serving. Ladle your gorgeous, creamy chowder into bowls and enjoy the rich flavor that nobody would ever guess is completely dairy-free! The aroma alone is worth the effort, and the taste will have your family asking for seconds.
Substitutions for Crockpot Dairy-Free
Stovetop Version Instead of Instant Pot
If you don’t have an Instant Pot, you can absolutely make this on the stovetop! Sauté your vegetables and aromatics as directed, add all ingredients, then simmer uncovered for 20–25 minutes until the chicken is cooked through and vegetables are tender. The cooking method changes slightly, but your dairy-free crockpot meal becomes equally delicious and perhaps even easier for some home cooks.
Dairy-Free Cream Alternative
If full-fat coconut milk isn’t available or you prefer a different flavor profile, use dairy-free heavy cream (cashew or oat-based work beautifully). Keep the arrowroot flour slurry the same, and your chicken recipes dairy-free version will be equally creamy. Some people even use a blend of dairy-free milk and butter for a lighter take on this chowder.
Frozen Corn Option
If you’re using frozen corn instead of canned, add it directly to the pot—no thawing needed. The frozen kernels will thaw during cooking and maintain a nice texture that’s almost as good as fresh. Frozen corn is often fresher and more budget-friendly than canned, making this a smart dairy-free crockpot meal adjustment.
Shredded Chicken Starting Point
If you prefer starting with rotisserie chicken or shredded cooked chicken, use about 2½ cups of shredded chicken instead of whole breasts. Add it directly to the pot with the broth in step 3, then reduce the cooking time to just 3 minutes to heat everything through. This makes the recipe even faster when you’re working with leftover cooked chicken!
Troubleshooting Your Creamy Chicken Corn Chowder (Dairy-Free Gluten-Free)
Why Is My Chowder Too Thin?
This usually means you need a bit more thickening power—make another small batch of arrowroot slurry (using 2 tablespoons arrowroot flour and 3 tablespoons liquid), then slowly stir it in while the soup simmers. Keep stirring until you reach your desired thickness, which typically takes a few more minutes. You can always add more thickener, but you can’t remove it, so go slowly!
The Chicken Is Tough or Dry
This happens when cooking time is too long for your Instant Pot’s power level or size. Next time, use 6 minutes per pound instead of 7, or switch to chicken thighs which stay moister longer. The natural release time should be at least 10 minutes to keep the chicken tender, so don’t skip that step!
My Soup Tastes Too Bland
Taste it and add more salt gradually—sometimes you need up to an additional teaspoon depending on your broth and preferences. The dried herbs are powerful, so if you want more herb flavor, add fresh herbs like parsley or dill right at the end of cooking. Sometimes a squeeze of fresh lemon juice brightens everything beautifully!
Arrowroot Slurry Is Lumpy
Make sure you’re using a fork (not a spoon) and mix the arrowroot and coconut milk very thoroughly before adding to the pot. If lumps form in the soup, strain them through a fine-mesh sieve for a silky texture. Next time, pour the slurry through a fine strainer as you add it to prevent lumps entirely.
Storage and Meal Prep
Refrigerator Storage
Keep your creamy chicken corn chowder in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify overnight as everything melds together beautifully. When reheating, warm it gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed—the soup stays creamy and delicious.
Freezing for Later
Portion your cooled chowder into freezer-safe containers or zip-top bags for up to 3 months of ready-made comfort meals. To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop. Some people freeze the soup before adding the thickening slurry, then add it fresh when reheating for the best texture.
Make-Ahead Strategy
Prepare all your vegetables and spices in containers the night before for a completely stress-free weeknight dinner. In the morning, simply add ingredients to your Instant Pot and hit the button—dinner is ready when you need it. This dairy-free crockpot meals planning strategy transforms even the busiest days into ones where you eat well.
Serving Suggestions and Pairings
Classic Comfort Bowl
Serve your creamy chicken corn chowder in a bread bowl made from gluten-free bread, or pair it with crusty gluten-free crackers for dipping. Add a simple side salad with fresh greens and vinaigrette for brightness that cuts through the richness. This combination feels restaurant-quality and keeps everyone at the table completely satisfied.
Light and Simple Presentation
Enjoy your chowder as-is with just a fresh herb garnish like parsley or chives scattered on top. A squeeze of fresh lemon juice brightens the flavors and adds a pop of acidity. This straightforward approach lets the pure, creamy comfort of the soup shine through without competition.
Thanksgiving-Worthy Entrée
This chowder makes an impressive main course for holiday gatherings when you’re hosting dairy-free or gluten-free guests. Serve it in small mugs as a starter course, or as a hearty main with crusty bread and a substantial salad. Your guests will never guess this elegant soup is completely free of dairy and gluten!
Weeknight Dinner Plus
Pair a bowl of chowder with roasted vegetables, a grain like rice or quinoa on the side, and fresh fruit for dessert. The chowder does most of the heavy lifting nutritionally, so simple sides work beautifully. This creates a complete, balanced meal that still feels fast and easy on chaotic evenings.
Variations on Creamy Chicken Corn Chowder
Roasted Red Pepper Version
Swap out the fresh bell peppers for roasted red peppers from a jar, which adds deep, smoky flavor to your chowder. Use the same amount and add them in step 3 with the potatoes and corn. This variation feels more sophisticated and introduces a delicious charred undertone that regular peppers simply can’t match.
Bacon & Herb Boost
Cook some dairy-free bacon until crispy, crumble it, and stir it into the finished soup for a savory depth. Add fresh thyme and sage in the final simmering stage for herbaceous freshness. Man, oh man, this elevated chicken recipes dairy-free version is absolutely decadent without feeling heavy!
Seafood Adaptation
Replace the chicken breasts with 1½ pounds of shrimp or white fish, reducing the cooking time to just 2 minutes on HIGH pressure. The seafood cooks incredibly quickly, so this becomes an elegant option when you want something a bit different. Finish with a squeeze of lemon juice and fresh dill for coastal flavor.
Kid-Friendly Mild Version
Reduce all the spices by half and omit the red pepper flakes if using any. Use frozen corn instead of canned for a sweeter taste, and consider dicing the chicken extra-small so it’s easy for little ones to eat. The milder seasoning lets the natural sweetness of corn and cream shine, making this perfect for picky eaters.
Creamy Cauliflower & Chicken Variation
Add 2 cups of diced cauliflower along with the potatoes for extra vegetables and nutrition. The cauliflower becomes incredibly tender and almost melts into the creamy broth. This variation is perfect if you’re looking to sneak extra vegetables into a dish your family actually loves!
FAQs About Creamy Chicken Corn Chowder (Dairy-Free Gluten-Free)
Can I use boneless, skinless chicken instead of bone-in breasts?
Absolutely! Use 1½ pounds of boneless, skinless breasts and reduce the cooking time to 5 minutes on HIGH pressure. They cook faster since there’s no bone to conduct heat, so watch them carefully to prevent overcooking. The chowder will be equally delicious, though you’ll lose some of the richness that bones provide.
Is this recipe naturally gluten-free?
Yes! As long as your chicken broth and seasonings are certified gluten-free, this creamy chicken corn chowder is completely safe for gluten-free diets. Always check package labels since some broths contain hidden gluten or thickeners. The arrowroot flour is naturally gluten-free, making this an excellent option for your dietary needs.
Can I make this in a regular slow cooker?
Absolutely! Use the low setting for 6–8 hours or high for 3–4 hours, adding all ingredients except the slurry at once. Make the arrowroot slurry about 30 minutes before serving, then stir it in and let it thicken. The slow cooker method takes longer but produces equally delicious, tender results.
What if I don’t have arrowroot flour?
You can use cornstarch in a 1:1 ratio—mix it the same way with coconut milk to create a slurry. Alternatively, use tapioca starch or potato starch for different textures. Some people skip the thickener entirely and prefer their chowder brothier, which is totally fine!
How thick should the finished chowder be?
This depends on personal preference—some people like it more like a hearty soup with visible broth, others prefer it luxuriously thick. Start with the standard slurry amount and add more if you want extra thickness. You can always thin it with broth later, but adding more thickener takes more time!
Can I make a double batch?
Yes! Double all the ingredients and use a larger Instant Pot if you have one (an 8-quart works great). The cooking time stays the same since you’re cooking to pressure regardless of quantity. This makes freezing portions for the month super easy and gives you multiple comforting meals ready to go.
Best way to reheat frozen chowder?
Thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems thick after reheating. Avoid high heat, which can cause the coconut milk to separate—gentle, patient warming keeps everything creamy and perfect.
A Final Word on Your Creamy Chicken Corn Chowder (Dairy-Free Gluten-Free)
Creating this creamy chicken corn chowder has genuinely transformed how I think about comfort food and dietary restrictions. There’s something deeply satisfying about proving that you don’t need dairy to create luxurious, creamy dishes that warm your soul. This chowder is proof that dairy-free and gluten-free cooking is about abundance, not limitation.
What I love most about this recipe is how it works for so many different situations—busy weeknights, weekend meal prep, impressive dinner parties, and even those moments when you’re feeding people with various dietary needs. It’s a recipe that builds confidence in the kitchen because it’s so forgiving and yields such delicious results every single time.
Want more easy dairy-free crockpot inspiration? Check out our complete dairy-free slow cooker collection, or explore our expert tips for dairy-free cooking. We’ve also got beginner-friendly gluten-free main course recipes that make weeknight dinners stress-free!
