Slow Cooker Chicken Corn Chowder (Dairy Free)

Try this healthy dairy-free recipe for Chicken Corn Chowder made in the slow cooker! A creamy, delicious, and filling comfort food soup your whole family will love! Gluten-free & Clean Eating approved.

If you are familiar with many of my other soup recipes, you know that I LOVE me a good creamy chicken soup. As my family is constantly requesting either my slow cooker white chicken chili or my chicken pot pie soup, I wanted to come up with another hearty, thick chicken soup. Enter chicken corn chowder!

Chicken Corn Chowder – this cozy weeknight chicken soup is a comforting, warming meal that the whole family will OBSESS over. It’s made with coconut cream instead of cream or cornstarch slurry to create a completely dairy-free chicken soup that’s packed with warming, savory flavors. Plus it’s a recipe that is super easy to make thanks to the slow cooker! Perfect for a simple family-friendly weeknight dinner.

With the  little bursts of sweet corn, the tender, shredded chicken and the creamy pureed potatoes, this slow cooker chicken corn chowder is like a hug in a bowl. Let’s do this!

Things to love about this recipe:

• Healthy. This chowder is healthy, packed with protein and veggies. It’s super delicious and nutritious!
• Made in the slow cooker. This easy homemade chicken chowder is super easy to make in the slow cooker. Dump all the ingredients in your slow cooker, set, and forget.
• Completely dairy-free. We used the winning combination of pureed potatoes, sweet potatoes, and coconut cream for a creamy, smooth soup that tastes amazing.

Does the chicken chowder taste like coconut milk?

Not at all! The coconut cream lends a wonderful creaminess to the soup without standing out flavorwise.

Now, I know that most chicken corn chowder recipes have bacon in them. I don’t eat pork so I went another route – miso paste! Guys, this ups the umami considerably and adds so much flavor to the soup – as a bit like bacon would. However, you can still top your soup with some crispy bacon bits, if you’re a fan!

How to make healthy Slow Cooker Chicken Corn Chowder:

Step 1 & 2– Combine the chicken, potatoes, onion, 2 cups corn, garlic, salt, spices and chicken broth in a 6-quart slow cooker. Cover and cook on high for 3-4 hours or low for 5-6, or until the potatoes are very tender. I generally lay the chicken on top of everything as it makes it easier to shred them in the next step.

Step 3 – Remove the chicken at this point and shred with two forks. While the chicken is removed, blend the soup with an immersion blender until creamy. If you don’t have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth then return the blended mixture back to the slow cooker. Once the soup is fully blended and back in the slow-cooker, return the shredded chicken. Add the coconut cream, vinegar, light miso paste and the remaining 1 cup corn, stirring to combine. Bring the chowder back up to heat. Taste and add additional salt or vinegar to taste.

What to serve chicken corn chowder with?

Serve with cilantro, chopped scallions, jalapenos, shredded cheese, chopped bacon, green chilies and maybe some hot sauce if you like.

Can I freeze slow cooker chicken corn chowder?

As there is no cheese added, you should be fine freezing this!  Otherwise, leftovers will last in the fridge for up to five days, depending on the freshness of your ingredients.

Tips:

• About the meat – I like to use boneless, skinless chicken breasts or thighs! A bonus of using thighs: they remain tender even after simmering for a bit which is why they are my first choice.
• If you happen to have leftover rotisserie chicken, use that.
• If you don’t want to add coconut cream, stir in the same amount of homemade cashew cream.
• The flavor of this chowder is very mild. If you want to make this chili spicier, you can easily add some more heat to this chili by stirring in some cayenne pepper, or a bit of red chili powder. Alternatively, make the recipe as described and up the ante when it comes to the toppings! Simply add some more freshly diced or pickled jalapenos on top.

5 from 5 votes

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Chicken Corn Chowder

Try this healthy dairy-free recipe for Chicken Corn Chowder made in the slow cooker! A creamy, delicious, and filling comfort food soup your whole family will love!

Course Main Course

Cuisine American

Keyword chicken corn chowder, slow cooker chicken chowder

Prep Time 20 minutes

Cook Time 5 hours

Total Time 5 hours 20 minutes

Servings 6

Calories 523 kcal

Ingredients

• 1½ pounds boneless skinless chicken breasts or thighs, quartered
• 2 medium russet potatoes peeled and chopped into 1-inch pieces (about 4 cups)
• 2 medium sweet potatoes peeled and chopped into 1-inch pieces
• 1 medium onion finely chopped
• 3 cups sweet corn kernels fresh or frozen, defrosted, divided
• 3 garlic cloves roughly chopped
• 2 tsp kosher salt
• ½ tsp smoked paprika If you don't have smoked paprika use regular & 2 drops of liquid smoke
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp dried oregano
• 32 oz low sodium chicken broth 4 cups
• 1 cup full-fat coconut cream the thick part that gathers on top of the can
• 1 Tbsp white wine vinegar or apple cider vinegar
• 1 Tbsp light miso paste this is a stand-in for the missing bacon
• chopped scallions and canned sliced green chiles for topping
• cilantro for topping
• hot sauce optional

Instructions

1. Combine the chicken, potatoes, onion, 2 cups corn, garlic, salt, spices and chicken broth in a 6-quart slow cooker. Cover and cook on high for 3-4 hours or low for 5-6, or until the potatoes are very tender. I generally lay the chicken on top of everything as it makes it easier to shred them in the next step.

2. Remove the chicken at this point and shred with two forks.

3. While the chicken is removed, blend the soup with an immersion blender until creamy. If you don’t have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth then return the blended mixture back to the slow cooker. Once the soup is fully blended and back in the slow-cooker, return the shredded chicken.

4. Add the coconut cream, vinegar, light miso paste and the remaining 1 cup corn, stirring to combine. Bring the chowder back up to heat. Taste and add additional salt or vinegar to taste.

5. Serve with cilantro, chopped scallions, green chilies and maybe some hot sauce if you like.

Recipe Notes

Tips:

• About the meat - I like to use boneless, skinless chicken breasts or thighs! A bonus of using thighs: they remain tender even after simmering for a bit which is why they are my first choice.
• If you happen to have leftover rotisserie chicken, use that.
• If you don't want to add coconut cream, stir in the same amount of homemade cashew cream.
• The flavor of this chowder is very mild. If you want to make this chili spicier, you can easily add some more heat to this chili by stirring in some cayenne pepper, or a bit of red chili powder. Alternatively, make the recipe as described and up the ante when it comes to the toppings! Simply add some more freshly diced or pickled jalapenos on top.

For even more tips, be sure to read the blog post above!

Nutrition Facts

Chicken Corn Chowder

Amount Per Serving

Calories 523 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 73mg24%

Sodium 1108mg48%

Potassium 1574mg45%

Carbohydrates 58g19%

Fiber 7g29%

Sugar 8g9%

Protein 35g70%

Vitamin A 11012IU220%

Vitamin C 16mg19%

Calcium 67mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this Slow Cooker Chicken Corn Chowder Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More delicious Slow Cooker Recipes you will love:

• Slow Cooker Lemon & Rosemary Chicken
• Paleo Slow Cooker Mongolian Beef 
• Baked Beans
• Slow Cooker Quinoa Chicken Chili
• Ginger Beef Stew
• Slow Cooker Butter Chicken