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Light And Creamy Chicken And Corn Soup (Chowder, Dairy-Free)

This creamy chicken and corn soup is the perfect dairy and gluten-free, all-season chowder that is sure to hit the spot every single time.
Course Main Course, Soup
Cuisine Healthy
Keyword creamy chicken and corn soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 273 kcal


  • 1 Tbsp coconut oil avocado oil will do as well
  • 2 chicken breasts (or 4 thighs)
  • 1 onion medium chopped
  • 3 cloves garlic minced
  • 3 stalks celery chopped
  • 3 yellow potatoes small chopped
  • 2 cups corn fresh or frozen
  • 4 carrots small peeled and chopped
  • 1 tsp smoked paprika *
  • 1 tsp apple cider vinegar
  • 2 cups vegetable broth
  • 1 can full-fat coconut milk (10-14oz.)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • parsley or chives for garnish
  • *If you don't have smoked paprika use regular & a drop of smoke flavour.


  1. Heat coconut oil in large pan over medium heat.
  2. Add chicken, cook to brown, remove chicken and set aside.
  3. Add onion, cook until soft, then add garlic, celery, potatoes and carrots.
  4. Add corn kernels, paprika, a pinch of salt, black pepper.
  5. Cook until potatoes are slightly soft, then add apple cider vinegar, vegetable broth and coconut milk.
  6. Cover and simmer until potatoes & carrots are tender (about 15-20 minutes).
  7. For thicker soup only: Take a quarter to half of the soup and blend it, or hand blend for a couple minutes. You don't have to do this, but we find it creates a creamier taste.
  8. Cut or shred the chicken up and add back into the soup last, taste and adjust seasoning.
  9. Serve with chopped parsley or chives.

Recipe Notes

*If you don't have smoked paprika use regular & a drop of smoke flavour. Instructions