This hearty Dairy-Free Chicken Corn Chowder is packed with tender chicken, sweet corn, and flavorful veggies. It’s creamy without the cream, making it perfect for any meal!
Making this chowder is so easy! I love how it warms me up on chilly days. Plus, who can resist the smell of it bubbling away on the stove? It’s comfort in a bowl! 😊
Key Ingredients & Substitutions
Chicken Breast: Diced chicken breast gives the chowder its hearty texture. You can swap it for cooked rotisserie chicken, turkey, or even chickpeas for a lighter option.
Corn: Fresh corn is fantastic, but frozen and canned corn work just as well. If you want a different flavor, try using substituted ingredients like peas or mixed vegetables.
Potatoes: I used regular potatoes, but sweet potatoes add a nice sweetness. If you want to skip the carbs, cauliflower works too!
Coconut Milk: This adds creaminess. For a nut-free option, use oat or almond milk, but keep in mind the flavor will be lighter.
Bell Pepper: I love using red bell pepper for sweetness, but green adds a bit of bite. You can skip it or use diced carrots for a different veggie flavor!
How Can I Make Perfectly Cooked Potatoes in Chowder?
Cooking the potatoes until tender is essential for a good chowder. If they’re too hard, it won’t be as enjoyable! Here’s how to do it right:
- Cut potatoes into even-sized pieces so they’ll cook uniformly.
- Add them along with other veggies into the pot after the chicken is lightly browned.
- Cover the pot while simmering. This keeps steam in, cooking the potatoes faster.
- Check for tenderness after 15 minutes; you can always simmer longer if needed!
How to Make Dairy-Free Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb chicken breast, diced
- 4 cups corn (fresh, frozen, or canned)
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 bell pepper, chopped (red or green)
- 3 tbsp olive oil or dairy-free butter
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
For Garnish (Optional):
- Fresh parsley, chopped
- Cooked bacon or turkey bacon, chopped
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prep and around 30 minutes to cook. In just about 45 minutes, you’ll have a warm, hearty meal that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or dairy-free butter over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until they are softened. This will create a nice base of flavor for your chowder!
2. Adding Garlic:
Next, add the minced garlic to the pot. Cook for about another minute until the garlic is fragrant and fills your kitchen with a wonderful aroma.
3. Brown the Chicken:
Now it’s time to stir in the diced chicken breast. Cook it for about 5-7 minutes, stirring occasionally, until it’s lightly browned on all sides. This will help lock in the chicken’s flavor.
4. Combine All Ingredients:
Add the diced potatoes, corn, chicken broth, dried thyme, and smoked paprika into the pot. Bring everything to a boil, then reduce it to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
5. Add the Coconut Milk:
Once the potatoes are soft, stir in the coconut milk. Increase the heat slightly and let it simmer for another 5-10 minutes. Make sure to stir occasionally to keep everything well combined.
6. Final Seasoning:
Give your chowder a taste and adjust the seasoning with salt and pepper to your liking. If it seems too thick, feel free to add a little more chicken broth or water until it reaches your preferred consistency.
7. Serve and Enjoy:
Serve your chowder hot, garnished with fresh parsley and topped with chopped bacon if you like. Enjoy a warm bowl of this comforting Dairy-Free Chicken Corn Chowder!
Can I Use Other Types of Meat in This Recipe?
Absolutely! You can substitute the chicken with turkey, diced ham, or even sausage. Just make sure to adjust the cooking time depending on the type of meat you choose. If using pre-cooked meats like ham or sausage, add them in during the last few minutes of cooking to warm through.
What If I Don’t Have Coconut Milk?
If coconut milk isn’t available, you can use any dairy-free cream or plain almond or cashew milk as a substitute for a lighter version. To enhance the creaminess, consider adding a tablespoon of nutritional yeast for extra flavor.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the chowder for up to 2 months. Just allow it to cool completely before transferring to a freezer-safe container, and reheat gently on the stove when ready to enjoy.
