Creamy Chicken Chowder (Slow Cooker and Instant Pot)

This delicious Creamy Chicken Chowder is the ultimate allergy friendly comfort food made with ingredients from Kroger Ship! It can be cooked in both the slow cooker and the Instant Pot, plus it's dairy free and gluten free.

Gluten free, dairy free; Free of: peanuts, eggs, soy, sesame

Course Main Dishes, Soups

Cuisine American

Keyword creamy corn chowder, instant pot chowder, instant pot soup

Prep Time 15

Cook Time 4

Total Time 4 15

Servings cups

Calories 358kcal

Author Sarah Jane Parker

Equipment

Pressure Cooker
Slow cooker

Ingredients

1 pound ground chicken
2 cloves garlic, pressed or minced
1 can (4 ounces) canned green chiles
2 Tablespoons chopped dried green onions (or fresh green onions added after cooking)
1 teaspoon all purpose Creole spice
½ teaspoon chili powder (optional)
¼ teaspoon black pepper
4 cups chopped potatoes, unpeeled
3 cups chicken broth
1 can (14 ounces) canned corn, drained
1 can (14 ounces) coconut cream or coconut milk (OR 1-1/2 cups of Silk dairy free half and half)
8 ounces bacon, cooked and chopped
½ cup to 1 cup instant mashed potato flakes (to add thickness to the chowder, use more or less depending on how thick you'd like your chowder. We used 1 cup)
½ teaspoon smoked salt (optional, only if your soup needs additional salt)

Instructions

CrockPot/slow cooker instructions:

Heat a skillet on the stove over medium heat, and cook the ground chicken and the fresh garlic until cooked through.
Add the cooked chicken and garlic to the slow cooker, and stir in the green chiles, green onions, spices, potatoes, and bone broth.
Stir to mix, put the lid on, and cook on high for 3-4 hours, or on low for 6-8 hours.
About 30 minutes from the end of cooking, prepare the bacon: preheat your oven to 400 degrees F, line a baking sheet with parchment paper, and arrange 8 ounces of bacon slices onto the prepared pan.
Cook the bacon 12-15 minutes or until it's as crisp as you like (exact cook time will depend on how thick your bacon is, thicker bacon will take longer).
Allow the bacon to cool a bit, blot the excess bacon grease off the bacon, and chop it. Set aside.
When the soup is done cooking and the potatoes are soft but not mushy, stir into the hot soup the canned corn, coconut cream, chopped bacon, and instant mashed potatoes.
Stir to mix well and serve garnished with sliced fresh green onions and additional bacon pieces. Enjoy!

Instant Pot/pressure cooker instructions:

Plug in your electric pressure cooker and turn it on to "brown" or "saute" mode. Once it's hot, cook the ground chicken and garlic until cooked through.
Turn off saute mode, and stir in the green chiles, green onions, spices, potatoes, and bone broth.
Close the lid, lock, and turn the valve to closed. Cook on "soup" setting for 8 minutes.
Once the soup is cooked, turn off the warming feature (if it automatically turns on), and allow the pressure to naturally release for 30 minutes. After 30 minutes, open the valve to release any residual pressure.
Open the pressure cooker and stir in the canned corn, coconut cream, chopped bacon, and instant mashed potatoes.
Serve hot and enjoy!

Video

Notes

If you'd like to make this with corn starch instead of the instant potato flakes, once the soup was cooked in the pressure cooker, scoop out about 1/4 cup of the broth and whisked in 2-3 Tablespoons corn starch (depending on how thick you'd like it), add it back to the soup, then turn the pressure cooker on to sauté/brown setting and heat it up a bit and stir it regularly until it is thickened (about 5 minutes).

Nutrition