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Dairy-Free Chicken Corn Chowder

One of those comforting feel-good meals, Dairy-Free Chicken Corn Chowder is creamy, sweet and savory and so easy to make! Make the most of corn season with this dairy-free and gluten-free version of classic corn chowder.

Easy Dairy-Free Chicken Corn Chowder - delicious, thick and creamy corn chowder tastes so fresh and delicious

While I don’t eat corn frequently, I always get excited when I see fresh corn in the produce section. Black Bean Corn Salad is always a favorite because it can be incorporated into my green salads, or used as a condiment or side dish. 

But the Greatest Of All Time is corn chowder.

Thick, sweet, savory, creamy, lusciously enticing.

While classic corn chowder is tough to beat, I make it gluten-free and dairy-free. In fact, the method I use to do so I first showed in my Vegan Corn Chowder recipe many years ago. 

So how do we make corn chowder gluten-free and dairy-free but still nice and thick and creamy? Potatoes and coconut milk! 

We blend a potato into the chowder along with full-fat canned coconut milk, thus replacing flour, butter and milk without sacrificing that lusciously thick and creamy iconic chowder consistency.

Serve it up with Gluten-Free Cornbread with honey for a real showstopper!

Let’s make it!

Gluten-Free Dairy-Free Chicken Corn Chowder is so quick and easy to make! Thick, creamy, decadent corn chowder made healthier than the classic.

How to Make Dairy-Free Corn Chowder:

Fill a pot with water and bring to a full boil. Remove the husks from the corn and boil for 5 to 8 minutes, or until they turn puffy and are cooked but not too soft. Transfer the corn to a cutting board and allow them to cool while preparing the rest of the recipe.

Peel and chop both of the red potatoes in quarters and carefully place it into the same pot of boiling water you used to cook the corn. Allow potatoes to cook until soft, about 10 to 15 minutes.

Two potatoes boiling in a pot of water for corn chowder

Transfer the cooked potatoes to a cutting board and chop one of them into smaller bite-sized chunks. This one will be added to the chowder, and the other potato (larger chunks) will be blended into a broth with the corn.

Heat the avocado oil in a large stock pot (I use my Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion is beginning to turn brown, about 5 to 8 minutes. 

Stir in the chopped celery, bell pepper, carrots, seasonings (if adding) and sea salt. Cover the Dutch oven and cook, stirring occasionally, until vegetables have softened, about 5 to 8 minutes.

Saute the vegetables for corn chowder

By this time, the corn and potatoes should be finished cooking and cooling. Use a knife to remove the corn kernels from all of the ears of corn. Transfer half of the corn to a blender, along with one of the cooked potatoes (save the other one to add to the chowder in chunks). 

Make corn chowder broth by blending coconut milk, corn, and potatoes in a blender

Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.

Transfer the chowder mixture to the stock pot along with the other chopped potato and chopped chicken.

Add the rest of the corn and potatoes along with the chowder mixture to the pot

Bring to a full boil. Cook, stirring occasionally, until all vegetables have reached desired doneness, and chicken is cooked through, about 20 to 30 minutes. 

Easy gluten-free dairy-free chowder recipe

While the corn chowder is simmering, cook bacon until crispy. Transfer to a cutting board and chop. 

Taste the corn chowder for flavor and add sea salt to taste. Serve with chopped bacon on top along with any other desired toppings.

Gluten-Free Dairy-Free Chicken Corn Chowder is thick, creamy, and absolutely delicious! Serve it up with crispy chopped bacon for an amazing meal!

Recipe Adaptations:

  • If you aren’t dairy-free, replace the full-fat coconut milk with half & half. Also serve the chowder with cheese on top!
  • Use leftover cooked and chopped chicken. Grilled Chicken Thighs, Smoked Chicken Thighs, and Instant Pot Garlic Herb Rotisserie Chicken work great!
  • Use 1 large or 2 small jewel yams instead of red potatoes if you’d like.
  • Add 1 to 2 jalapenos or serranos or add 1 to 2 tablespoons of sriracha to make the corn chowder spicy.

Dairy-Free Chicken Corn Chowder made gluten-free. A healthier chowder recipe that is gluten-free

Enjoy this corny delight!

Dairy-Free Chicken Corn Chowder made gluten-free. A healthier chowder recipe that is gluten-free

Dairy-Free Chicken Corn Chowder

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A gluten-free, dairy-free version of classic chicken corn chowder. This simple, delicious chowder is absolutely luscious and creamy.

Ingredients

  • 4 ears corn, shucked and steamed
  • 2 large red potatoes, peeled and chopped
  • 3 Tbsp avocado oil
  • 1 large yellow onion, chopped
  • 3 large cloves garlic, minced
  • 2 cups carrots, peeled and chopped (3 large carrots)
  • 3 stalks celery, chopped (⅔ cup)
  • 1 large red bell pepper, cored and chopped
  • 1 ½ tsp sea salt
  • 2 tsp Cajun seasoning
  • ¼ teaspoon ground cumin
  • ⅔ cup full-fat canned coconut milk
  • 2 cups water
  • 2 large chicken breasts, chopped into bite sizes
  • 4 strips thick cut bacon, cooked and chopped

Instructions

  1. Fill a pot with water and bring to a full boil. Remove the husks from the corn and boil for 5 to 8 minutes, or until they turn puffy and are cooked but not too soft. Transfer the corn to a cutting board and allow them to cool while preparing the rest of the recipe.
  2. Peel and chop both of the red potatoes in quarters and carefully place it into the same pot of boiling water you used to cook the corn. Allow potatoes to cook until soft, about 10 to 15 minutes. Transfer the cooked potatoes to a cutting board and chop one of them into smaller bite-sized chunks. This one will be added to the chowder, and the other potato (larger chunks) will be blended into a broth with the corn.
  3. Heat the avocado oil in a large stock pot (I use my Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion is beginning to turn brown, about 5 to 8 minutes. 
  4. Stir in the chopped celery, bell pepper, carrots, seasonings (if adding) and sea salt. Cover the Dutch oven and cook, stirring occasionally, until vegetables have softened, about 5 to 8 minutes.
  5. By this time, the corn and potatoes should be finished cooking and cooling. Use a knife to remove the corn kernels from all of the ears of corn. Transfer half of the corn to a blender, along with one of the cooked potatoes (save the other one to add to the chowder in chunks). 
  6. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
  7. Transfer the chowder mixture to the stock pot along with the other chopped potato and chopped chicken. Bring to a full boil. Cook, stirring occasionally, until all vegetables have reached desired doneness, and chicken is cooked through, about 20 to 30 minutes. 
  8. While the corn chowder is simmering, cook bacon until crispy. Transfer to a cutting board and chop. 
  9. Taste the corn chowder for flavor and add sea salt to taste. Serve with chopped bacon on top along with any other desired toppings.
Nutrition Information
Yield 6 Serving Size 1 of 6
Amount Per Serving Calories 375Total Fat 15gCarbohydrates 27gFiber 3gSugar 6gProtein 33g
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