Vegan Gluten Free Chicken Corn Chowder

• 

  2 tbsp unsalted butter
  Swap

  Use dairy free butter instead.

  Country Crock Dairy Free Plant Butter Made With Olive OilMiyoko's Creamery Plant Milk European Style Salted Butter, 8 ozEarth Balance Vegan Buttery SticksViolife 100% Vegan Unsalted Plant ButterCountry Crock Dairy Free Plant Butter with Avocado Oil

  See all

  Chef's tip

  Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
• 

  1 medium yellow onion, finely diced
  Suggested products
• 

  3 stalks celery, thinly sliced
  Suggested products
• 

  3 cloves garlic, minced
  Suggested products
• 

  1 tsp smoked paprika
  Suggested products
• 

  ½ tsp dried thyme
  Suggested products
• 

  1 lb yukon gold potatoes, cut into ½-inch cubes
  Suggested products
• 

  4 cups chicken broth
  Swap

  Chef's tip

  Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
• 

  1 ½ lb boneless, skinless chicken breasts
  Swap

  Chef's tip

  Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
• 

  3 cups fresh or frozen corn kernels
• 

  1 cup whole milk
  Swap

  Chef's tip

  Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
• 

  ½ cup heavy cream
  Swap

  Chef's tip

  Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
• 

  3 tbsp cornstarch
  Suggested products
• 

  3 tbsp cold water
• 

  1 tsp salt, plus more to taste
  Suggested products
• 

  ½ tsp black pepper, plus more to taste
  Suggested products

For serving

• 

  3 tbsp fresh chives, thinly sliced (optional)
  Suggested products