Vegan Gluten Free Chicken Corn Chowder

Total time50 min

Prep time15 min

Cook time35 min

4.8

(23)

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Ingredients

6 servings

2 tbsp unsalted butter
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
3 stalks celery, thinly sliced
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp dried thyme
1 lb yukon gold potatoes, cut into ½-inch cubes
4 cups chicken broth
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
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
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
½ cup heavy cream
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
3 tbsp cold water
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

3 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.

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