September 2, 2020

Chicken and Corn Chowder

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. 

chicken and corn chowder topped with bacon and green onion

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

Wooden Spoon

Cutting Board

Ladle

chicken, potatoes, broth, and herbs in dutch oven

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.

yellow corn, potatoes, chicken, broth, and spices in dutch oven

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.

chowder topped with bacon and green onion with green onion and another bowl of soup in the background

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.

chowder topped with bacon and green onion

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! 

Print

Chicken and Corn Chowder

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free
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Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Ingredients

  • 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
  • 14oz 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

Method

  1. 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.
  2. Add the diced chicken thighs to the pot. Cook for four to six minutes until the chicken has browned.
  3. Add the diced onion, diced celery, and garlic to the pot. Cook for two to three minutes until the onions begin to become translucent.
  4. Add the diced potatoes, dried oregano, green chiles, bay leaves, dried parsley, cumin, salt, and pepper to the pot and stir until well combined.
  5. 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.
  6. Add the arrowroot starch and stir until well combined. The chowder should thicken as the arrowroot starch is stirred in.
  7. Finally, stir in three-fourths of the cooked bacon and sliced green onion.
  8. 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.

Notes

!!
  • 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

 

 

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    6 comments
  1. So delicious! Unfortunately I didn’t have the chiles on hand, but the chowder was still really tasty and flavourful. I will definitely be making this again!

  2. This recipe was SO good! Whole family liked it (even though I forgot the onion and had to use tapioca instead of arrowroot, which I could not find easily). Served with crusty bread – delicious!

  3. My husband has been so happy all night. This was a great recipe. I unfortunately forgot I used our bacon up but we had prosciutto and it worked great! Thank you

  4. So good! And the little spice from the green chilies was a nice touch. I Used fresh corn and added it sooner than the recipe calls for. Kids liked it too and will be making it again! Thank you for another great recipe!

  5. This was delicious! My husband and kids loved it too. I doubled everything so we would have leftovers. I added a splash of dry sherry to it…something I always do with corn chowders.

  6. Such a great chowder! My husband and I often think soup recipes are under-seasoned and need tweaking but this one was PERFECT the first time. Will definitely be a regular favorite! Thank you!

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