Dairy Free Chipotle Chicken Corn Chowder
When the evenings turn cool, there’s almost nothing better than a cozy bowl of soup or chilly. I’m talking a big steamy bowl of creamy, salty, sweet, chunky, dairy free chipotle chicken corn chowder!
I chose to keep this corn chowder dairy free because, frankly, I don’t extra want or need any extra calories from cream and cheese. Plus, I know there are probably some of you reading, that don’t get along too well with dairy. Almond Breeze AlmondMilk does a really great job of creating a creamy base and the added nutritional yeast gives this chowder a cheesy flavor without adding any cheese.
You can easily make this corn chowder vegan, too. I’m all about chicken and adding plenty of lean protein to my diet, but I promise this soup would be just as tasty without the chicken. There are so many textures and flavors, there’s no need to add the chicken, if meat-free is your thing.
There’s definitely a kick of spice, so if you’re sensitive to peppery foods adapt this recipe by leaving out the jalapeno or the chipotle pepper. I personally enjoy a little heat in my soups and chilis, especially when it’s freezing outside. I urge you to give this chipotle chicken corn chowder a try- you’re going to LOVE it!!
- 1 can chipotle peppers in adobo sauce
- 1 tablespoon extra virgin olive oil
- 1 jalapeno pepper seeded and finely chopped
- 1 red or orange bell pepper seeded and finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried paprika
- 6 cloves garlic minced
- 2 tablespoons gluten-free flour*
- 3 cups Almond Breeze Unsweetened AlmondMilk Original
- 2 cups low sodium chicken broth
- 6 small red potatoes about 1 lb., peeled and diced small
- 3/4 cup nutritional yeast**
- 2 cups diced or shredded cooked chicken***
- 1 16 ounce bag frozen corn****
- Juice from 1 lime about 2 tablespoons
- 1/2 to 1 teaspoon or to taste sea salt or Himalayan salt
- Chopped cilantro to garnish optional
- Mince one chipotle pepper from the can. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining peppers and sauce for another use.
- Heat olive oil in a large Dutch oven or stock pot over medium heat. Add the chipotle pepper, jalapeno pepper, bell pepper, cumin, oregano, and paprika and sauté for 5 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
- Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Stir in the almond milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
- Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
- Add the nutritional yeast, chicken, corn, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
*I use Bob's Red Mill. If preferred, you can also use all-purpose flour.
**Instead of nutritional yeast, you can use cheese and you can add up to 2 cups.
***If you're near a Target, try the all-natural shredded cooked chicken from Archer Farms. It is wonderful!
****Another wonderful product- Trader Joe's roasted corn. It comes in a bag, frozen.
Recipe inspired by Brown Eyed Baker.
Check out a few of my other favorite soup recipes!
Something to think about….
What’s your favorite cozy soup to cook up during the winter? Have you tried corn chowder?
This post is sponsored by Blue Diamond Almond Breeze Almondmilk.