Creamy chicken and corn chowder made with tender chicken, hearty potatoes, and crispy bacon. This easy dairy-free chowder recipe is so easy to make and comes together in around thirty minutes. This cozy weeknight dinner is a dish that the whole family will love.
The Best Creamy Chicken and Corn Chowder with Bacon
Hearty soups and stews are some of my very favorite recipes to make for dinner. They usually only require one pot, have a combination of proteins, carbohydrates, and healthy fats, and usually make plenty so there are leftovers available the next day.
This creamy chicken and corn chowder is no exception! It is filled with tender chicken, hearty potatoes, yellow corn, and crisp bacon. Not only is it delicious, this chowder is also completely dairy-free and made with only real food ingredients.
Healthy Chicken and Corn Chowder Ingredients
Boneless, Skinless Chicken Thighs: My preference for this recipe is boneless, skinless chicken thighs. They remain tender even after simmering for a bit which is why they are my first choice.
Bacon: The smokey flavor works great in the chowder and the crispy bacon bits are perfect for serving on top.
Celery and Onion: The base of any good soup or chowder.
Yellow Potatoes: These creamy potatoes are perfect to use in the chowder.
Green Chiles: You can leave these out if you prefer but they add great flavor.
Yellow Corn: Feel free to use white corn instead if that is all you have
Full Fat Coconut Milk: The secret to a creamy chowder that is still dairy free is full-fat coconut milk. This coconut milk is shelf-stable and sold in a can.
Dried Herbs and Spices: Plenty of dried herbs and spices give this soup tremendous flavor.
Helpful Kitchen Tools
Heavy Bottomed Pot
How to Make This Chicken and Corn Chowder Recipe
Step One: Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the bacon to the pot. Cook for four to six minutes until the bacon is crisp.
Step Two: Next, add the diced chicken thighs to the pot. Cook for four to six minutes until the chicken has browned.
Step Three: After the chicken has cooked, add the diced onion, diced celery, and garlic to the pot. Let everything cook for a few minutes until the onion starts to become translucent.
Step Four: Add diced potatoes, dried oregano, green chiles, bay leaves, dried parsley, cumin, salt, and pepper to the pot and stir until well combined.
Step Five: Pour in the full fat coconut milk and chicken broth. Stir until well combined, and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Let the chowder simmer for twenty to twenty-five minutes until the potatoes are fork tender.
Step Six: Once the potatoes are tender, add in the corn and stir until well combined. Next, sprinkle in the arrowroot starch and stir until well combined. The chowder should thicken as the arrowroot starch is stirred in. Once the chowder has thickened to your liking, stir in three-fourths of the cooked bacon and one-fourth a cup of green onion.
Step Seven: Give the chowder a taste and season with more salt and pepper, if needed. Serve the chowder in bowls and topped with sliced green onion and the remaining crispy bacon.
Can I Use Frozen Corn In This Chowder?
Yes! If you do not have fresh corn you can use frozen corn. For best results, allow the corn to thaw completely before using.
How to Serve
This hearty chowder is great on it’s own and topped with bacon and green onions. If you want to add a little extra to the chowder, you can also top your chowder with a dollop of sour cream or shredded cheddar cheese.
Can I Make This Recipe Whole30 Compliant or Paleo Friendly?
Yes! This soup would be entirely Whole30 compliant and Paleo-friendly if you use a Whole30 compliant bacon and omit the corn.
Tips, Tricks, and FAQs
- If you are particularly sensitive to salt in recipes, use low-sodium chicken broth.
- As I mentioned before, I love using chicken thighs in this recipe but feel free to use boneless, skinless chicken breast if you prefer.
- Don’t have yellow potatoes? This recipe will also work with diced russet potatoes as well.
- Two tablespoons of arrowroot starch should thicken the chowder nicely, however if you prefer your chowder on the thicker side, feel free to add more arrowroot starch to the chowder one teaspoon at a time until it has reached your desired consistency.
- Dice the potatoes roughly the same size so that they cook evenly.
More Delicious Soup and Stew Recipes to Love
Easy Loaded Baked Potato Soup
Healthy Slow Cooker Chili
Gluten Free Gumbo
Gluten Free Chicken Noodle Soup
Loaded Cauliflower Soup
Healthy Chicken Taco Soup
Thai Green Curry with Chicken and Vegetables
Whole30 Zuppa Toscana Soup
I hope you love this hearty chicken and corn chowder! I know it will quickly become a favorite. If you make this recipe, please leave a review and rate the recipe below so others know how you liked it!
- 6 strips bacon, sliced in lardons
- 1 pound boneless skinless chicken thighs
- 1 small yellow onion, diced
- 2 celery ribs, diced
- 4 cloves garlic, diced
- 1 – 4oz can green chiles
- 3 cups chicken broth
- 2 cups full fat coconut milk
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 1/2 pounds yellow potatoes, diced
- 2 cups yellow corn
- 2 tablespoons arrowroot starch
- 1/4 cup sliced green onion, plus more for serving
- Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the bacon lardons to the pot. Cook the bacon for four to six minutes until crisp and then remove from the pot.
- Add the diced chicken thighs to the pot. Cook for four to six minutes until the chicken has browned.
- Add the diced onion, diced celery, and garlic to the pot. Cook for two to three minutes until the onions begin to become translucent.
- Add the diced potatoes, dried oregano, green chiles, bay leaves, dried parsley, cumin, salt, and pepper to the pot and stir until well combined.
- Pour in the full fat coconut milk and chicken broth. Stir until combined and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cover. Let the chowder simmer for twenty to twenty-five minutes until the potatoes are fork tender. Add in the corn and cook for one minute to heat it through.
- Add the arrowroot starch and stir until well combined. The chowder should thicken as the arrowroot starch is stirred in.
- Finally, stir in three-fourths of the cooked bacon and sliced green onion.
- Give the chowder a taste and season with more salt and pepper, if needed. Serve the chowder in bowls topped with sliced green onion and the remaining crispy bacon.
- Add more arrowroot starch, one teaspoon at a time, to thicken the chowder even more if you prefer.
- You can use boneless, skinless chicken breast if you prefer.
Keywords: chicken and corn chowder, dairy free chicken corn chowder, dairy free chowder, gluten free chicken corn chowder