Traditional recipes

Chicken Chowder

Chicken Chowder


Serves 4 (serving size: about 1 1/3 cups)

A generous splash of light coconut milk enriches this dairy-free chowder, making it creamy while offering a faint sweet flavor that enhances the sweetness of the corn. A spoonful of flour also helps to thicken the broth; for a gluten-free version, you can try substituting 1 1/2 teaspoons cornstarch (you might need to simmer longer to get it to thicken). If you have leftover chicken or a rotisserie bird on hand, you can always use that instead of starting with raw chicken; you’ll want to use about 2 cups shredded or chopped chicken.


  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 tablespoon thyme
  • 12 ounces chopped skinless, boneless chicken breast
  • 2 cups unsalted chicken stock
  • 1 1/2 cups corn
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup canned light coconut milk
  • 1 tablespoon all-purpose flour

Nutritional Information

  • Calories 239
  • Fat 8.7g
  • Satfat 3.3g
  • Monofat 3.3g
  • Polyfat 1g
  • Protein 24g
  • Carbohydrate 18g
  • Fiber 2g
  • Cholesterol 1mg
  • Iron 1mg
  • Sodium 605mg
  • Calcium 19mg
  • Sugars 6g
  • Est. added sugars 0g

How to Make It

Heat olive oil in a saucepan over medium-high. Add onion, thyme, and chicken; sauté 5 minutes. Add chicken stock, corn, salt, and pepper; cook 10 minutes. Combine coconut milk and flour; stir into soup until thickened.

Watch the video: Chicken Potpie Chowder