This Chicken Corn Chowder is a healthy and hearty soup filled with sweet corn, shredded chicken, and tender potatoes. It’s made with almond milk for a completely dairy-free soup that’s packed with flavor.
Heat the oil in a large stock pot over medium heat. Saute the onion, celery, and bell peppers until softened, 3-4 minutes. Add in the potatoes, shredded chicken, corn and vegetable broth. Mix well and bring to a boil.
Meanwhile, in a small bowl whisk well the almond milk and cornstarch until no visible lumps.
Once the soup is boiling, reduce the heat to low and stir in the almond milk mixture and seasonings.
Cover and simmer on low heat for 25-30 minutes, or until the potatoes are tender.
Garnish with freshly chopped parsley and enjoy!
Onion: Use yellow, white, or sweet onion.
Bell pepper: The recipe calls for red, but you can use yellow or orange instead.
Potatoes: Use waxy potatoes like Yukon gold or red potatoes.
Chicken: Feel free to use shredded rotisserie chicken.
Almond milk: You can substitute it with regular milk if you do not eat dairy-free.
Garnish options: You can add crispy turkey bacon bits on the top, shredded cheddar cheese, a bit of honey to add sweetness, or some sliced jalapeños to add a spicy kick.
Storing: This corn chowder will last in the fridge in a sealed container for 3-4 days.