It’s soup season! Once those crisp mornings begin, we always have soup in the fridge…..and the freezer. Soup is easy to make, and perfect for meal prep and packing into lunch boxes. I think I say this every time I post a soup recipe, but this is one of my favorite uses of the Instant Pot! If I can make soup in 5 minutes, I am ALL IN.
Chicken Corn Chowder reminds me of childhood. I grew up in a household where both my parents were working. While my mom cooked dinner almost every single night, she was all about quick and easy short cuts. Weeknight cooking can be such a struggle! But, dump a couple cans of creamy, filling soup in a pot to warm up and dinner is served! I’m not big on brothy soups, so this creamy chowder was right up my alley!
I’ve been wanting to make a dairy-free version of this comfort food, and I’ve finally done it! When I can use real food ingredients and still make dinner in 30 mins, that’s a win. So we’re ditching the tan stuff out of a can (don’t even bother looking at the ingredients…yikes) and swapping it out for lots of colorful, gorgeous vegetables and some organic chicken.
My favorite way to make dairy-free food creamy is by using cashews. Coconut milk is a popular option for creaminess, but I can always, always taste the coconut flavor. I also don’t digest coconut very well. Not good. I considered some mashed cauliflower or potatoes. But, in the end I decided that cashews lend their creaminess and have the most neutral flavor, so they were the winner. They make the soup taste buttery and rich. Sprinkle some green onion and bacon on top, and this soup is hard to beat!
Dairy-Free Chicken Corn Chowder
1T bacon fat or other fat
2 carrots, peeled and diced
2 celery stalks, diced
2 jalapeños, seeded and diced
1 red bell pepper, seeded and diced
1/2 lg. yellow onion, diced
4 cloves of garlic, minced
2 gold potatoes, peeled and cubed
1 lb. frozen sweet corn
1 lb chicken breasts, butterflied
4c chicken broth
2c water, divided
salt and pepper
1c raw cashews
8 green onions, chopped
4 strips of bacon, cooked and chopped
Using the sauté function on the Instant Pot, sauté the carrots, celery, jalapeños, red pepper, onion, and a pinch each of salt and pepper. Cook for about 10 minutes, until the onions are translucent.
Add the garlic to the veggies and sauté for 2 more minutes.
Hit the Cancel button, and add the broth, potatoes, corn, chicken, and 1c water to the pot. Put the lid on and make sure that it is set to sealing. Cook on high pressure, Manual, for 5 minutes.
While the soup cooks, add 1c water and 1c raw cashews to a blender. Blend until they’re smooth and creamy.
Once the soup is finished, hit cancel again, manually release the pressure by switching the lid to venting (I throw a towel on top to absorb some of the steam that shoots out).
Carefully remove the lid when the pressure is all released. Pull the chicken out of the pot and use 2 forks to shred it, then add it all back to the soup.
Stir the cashew cream into the soup.
Ladle your soup into bowls, and add a green onion and 1/2 strip of cooked bacon chopped up on top.
If you make a big bowl of this creamy goodness, snap a photo for Instagram, and tag me! I love seeing what you cook. Or, you can Pin the picture below to make this another time.