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As with most soups and chowders – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Heat oil or ghee in a skillet over medium heat. Season your chicken breasts with sea salt and pepper to taste, then cook in the skillet until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.
Return the pureed soup and shredded chicken back into the pot and stir to combine.
Add about 1/3 of the soup into a blender and process until smooth.
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Creamy Chicken + Sweet Potato Corn Chowder
Stovetop, Slow Cooker, and Instant Pot directions below!
Warm up those bellies with a DELICIOUS hot Chowder tonight!
DAIRY FREE! There is NO dairy milk or cream of any type added to this chowder recipe.
We blended a small portion of the finished soup, then added it back in the pot to achieve creaminess without needing any additional ingredients.
Our family has been in “comfort food mode” this past month and trying to hibernate inside while the temps are very COLD.
We’re making everything from scratch, while using up a lot of food items we already have rather than venturing out in the snow as often.
We’re really enjoying hot, creamy, and hearty meals like this one to stay warm.
There’s just something ultra-satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove:
Your kitchen smells delicious, soup is often more affordable, and it’s great because dinner is ready even if you’ll have a few stragglers who arrive home later after work or sports.
Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.
I often double up soup recipes because it tastes even better the next day, and also freezes very well.
So after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS soup!
As with most soups and chowders – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Stays great refrigerated for 3 or 4 days, or frozen for up to 2 months.
🍖Homemade Bone Broth Recipe
makes about 8 servings
Ingredients:
-
2 Tbsps grass-fed butter, ghee, avocado oil, or olive oil
-
1 1/2 lbs. skinless boneless chicken breast
-
2 large sweet potatoes or yams, peeled and chopped bite sized
-
3 large carrots, peeled and sliced
-
4 cups chicken bone broth
-
2 cups frozen organic corn
-
1 large onion, diced
-
3 fresh garlic cloves, minced
Garnish:
-
a small handful of fresh chopped parsley
-
crispy cooked and crumbled bacon (optional)
Slow Cooker Method:
Heat oil or ghee in a skillet over medium heat. Season your chicken breasts with sea salt and pepper to taste, then cook in the skillet until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.
Place the chicken into your slow cooker together with the remaining ingredients. Stir, then cook on HIGH 2-3 hours or LOW 4-6. I prefer LOW for best results.
Once your soup is done, take the chicken out, set on a cutting board, and shred it using 2 forks. Add about 1/3 of the soup into a blender and process until smooth.
Return the pureed soup and shredded chicken back into the pot and stir to combine.
Garnish with parsley or bacon if desired and enjoy while hot!
Stove-top Method:
Heat oil or ghee in a stockpot or Dutch oven over medium heat.
Season your chicken breasts with sea salt and pepper to taste, then cook in the skillet until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.
Add garlic, onion, sweet potatoes, corn, bone broth, and simmer, stirring occasionally, until the chicken is fully cooked, about 20 minutes.
Once the soup is done, take the chicken out and shred it on a cutting board using 2 forks.
Add about 1/3 of the soup into a blender and process until smooth.
Return the pureed soup and shredded chicken back into the pot and stir to combine.
Garnish as desired and enjoy while hot!
Instant Pot/Pressure Cooker Method:
Turn your Instant Pot ON and set it to the sauté mode. Add in your oil and heat until hot.
Season your chicken breasts with sea salt and pepper to taste, then cook in the pot until seared on both sides, about 4-5 minutes until nicely browned but not cooked through. Stir all of your remaining ingredients into your pot.
Secure the lid and lock, setting the valve to the sealing position. Cook on ‘soup mode’ for 20 minutes. Once the pot beeps, set the valve to the venting position for a quick pressure release.
Unlock the lid and carefully remove the chicken onto a plate. Shred the chicken with the help of two forks on a cutting board.
Add about 1/3 of the soup into a blender and process until smooth.
Return the pureed soup and shredded chicken back into the pot and stir to combine.
Garnish as desired and enjoy while hot!
❤️Rachel
Ingredients
- 2 Tbsps grass-fed butter, ghee, avocado oil, or olive oil
- 1 1/2 lbs. skinless boneless chicken breast
- 2 large sweet potatoes or yams, peeled and chopped bite sized
- 3 large carrots, peeled and sliced
- 4 cups chicken bone broth
- 2 cups frozen organic corn
- 1 large onion, diced
- 3 fresh garlic cloves, minced
Garnish:
- a small handful of fresh chopped parsley
- crispy cooked and crumbled bacon (optional)
Instructions
Slow Cooker Method:
- Heat oil or ghee in a skillet over medium heat.
- Season your chicken breasts with sea salt and pepper to taste, then cook in the skillet until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.
- Place the chicken into your slow cooker together with the remaining ingredients. Stir, then cook on HIGH 2-3 hours or LOW 4-6. I prefer LOW for best results.
- Once your soup is done, take the chicken out, set on a cutting board, and shred it using 2 forks.
- Add about 1/3 of the soup into a blender and process until smooth.
- Return the pureed soup and shredded chicken back into the pot and stir to combine.
- Garnish with parsley or bacon if desired and enjoy while hot!
Stove-top Method:
- Heat oil or ghee in a stockpot or Dutch oven over medium heat.
- Season your chicken breasts with sea salt and pepper to taste, then cook in the skillet until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.
- Add garlic, onion, sweet potatoes, corn, bone broth, and simmer, stirring occasionally, until the chicken is fully cooked, about 20 minutes.
- Once the soup is done, take the chicken out and shred it on a cutting board using 2 forks.
- Add about 1/3 of the soup into a blender and process until smooth.
- Return the pureed soup and shredded chicken back into the pot and stir to combine.
- Garnish as desired and enjoy while hot!
Instant Pot/Pressure Cooker Method:
- Turn your Instant Pot ON and set it to the sauté mode.
- Add in your oil and heat until hot.
- Season your chicken breasts with sea salt and pepper to taste, then cook in the pot until seared on both sides, about 4-5 minutes until nicely browned but not cooked through.
- Stir all of your remaining ingredients into your pot.
- Secure the lid and lock, setting the valve to the sealing position.
- Cook on ‘soup mode’ for 20 minutes.
- Once the pot beeps, set the valve to the venting position for a quick pressure release.
- Unlock the lid and carefully remove the chicken onto a plate.
- Shred the chicken with the help of two forks on a cutting board.
- Add about 1/3 of the soup into a blender and process until smooth.
- Return the pureed soup and shredded chicken back into the pot and stir to combine.
- Garnish as desired and enjoy while hot!
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