Delicious summer chicken corn chowder adds the tastes and flavors of summer in every bite! We even included an allergy friendly version!
I should check the weather more often because it was a rainy, dreary day and chicken corn chowder sounded really, really good.
My dad growing up could never have dairy so I never got to have corn chowder. I finally had it several years ago when we went snowmobiling (also for the first time) and one of our friends made it.
It was amazing.
And then shortly after I developed a dairy allergy.
Thank you colitis.
I've already told everyone that if they leave this life before me, make sure when I come to have everything that I couldn't have here waiting for me. I need plates of dairy and gluten laden food. And an all you can eat chocolate bar.
But I would also love some chowders--I LOVE ham and potato chowder and corn chowder. Although I think I just came upon a way to make a KILLER dairy free creamy base.
Can You Make Chowder Dairy Free?
Yes, you can make chowders dairy free. But it takes some work. For the past several years I've tried rice milk, soy milk, flax milk, almond milk and coconut milk. Rice, soy, flax and almond milk alone made the chowders too watery. Coconut milk often gave everything a light coconutty flavor which is NOT what I wanted when I was wanting to taste bacon and potatoes. I would try thickening rice, soy or almond milk with a little arrowroot powder or cornstarch and it still just didn't taste right.
I finally came across some products that worked great and didn't give my food a weird taste. I started using non dairy creamers! There are several I like on the market but my favorite would have to be NutPods. (No, I don't make money for saying that I like them). I like the creamy consistency and it holds up well under the heat of a soup.
Can You Freeze Chowder?
No, this does NOT make a good freezer meal whether you make it dairy free or full of dairy. Dairy doesn't freeze well and often separates when it's in the freezer.
How Do You Store Chowder?
My suggestion would be to store the chowder in an airtight container in the refrigerator and use it within several days of making it.
Summer Chicken Corn Chowder
- 3 cups chicken breast, cooked and shredded (approximately 1 pound of chicken)
- ¼ cup butter
- 1 yellow onion, diced (approximately 1 cup diced)
- 4 cloves garlic, minced
- 1 yellow squash, finely diced
- 1 green squash, finely diced
- ⅓ cup all purpose flour (can use cornstarch, arrowroot, or gluten free)
- 6 cups low sodium chicken broth
- 2 ½ cups fresh or frozen corn
- 1 ½ cups whole milk or dairy free creamer (for dairy free version)
- Salt and pepper to taste
- Green onions, cooked and crumbled bacon, and/or diced jalapenos to garnish if desired.
- In a large soup pan, place the butter, onion, garlic, and squash. Cook on medium heat for several minutes until tender (about 2-3 minutes).
- Whisk in the flour and broth, whisking until well blended. Cook until mixture begins to bubble.
- Add the corn, milk, chicken and salt and pepper to taste; cooking until warm.
- Serve soup warm and garnish with green onions, bacon or jalapenos if desired.
- Serves 7. Prep time: approximately 15 minutes. Cooking time: Under 30 minutes