Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
This Creamy Chicken Corn Chowder with Dumplings is a hearty, dairy-free comfort dish packed with tender chicken, sweet corn, fluffy dumplings, and aromatic seasonings perfect for cozy weeknight dinners.
Servings 4 servings
Calories: 363kcal
Ingredients
Bacon
- 2 tablespoons olive oil
- 4 slices turkey bacon sliced
Chicken
- 2 boneless skinless chicken breast
- Salt and pepper
Vegetables
- 1 small onion diced
- 1 medium green bell pepper diced
- 1 medium jalapeno diced
- 2 ribs celery diced
- 3 cloves garlic minced
- ¼ cup flour
Chowder
- 1 cup corn kernels fresh, frozen, or canned
- 2 tablespoons Creole seasoning
- 1 sprig fresh thyme or ½ teaspoon dried
- 4 cups low-sodium chicken broth
- 1 cup oat milk unsweetened, like Elmhurst, Chobani or Oatly
Cornbread Dumplings
- 1 8.5-ounce Jiffy Cornbread Mix box for dumplings
- 1 large egg for dumpling mix
- ⅓ cup oat milk for dumpling mix
- parsley freshly chopped for garnish
Equipment
- Spatula or wooden spoon
- Spider or slotted spoon
- Portion Scoop small
- Small Holding Tray or Container
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Turkey Bacon: In a large pot, heat the olive oil over medium heat. Add the sliced turkey bacon and cook for about 4-5 minutes until it’s crispy. Remove the turkey bacon with a spider or slotted spoon and set aside, leaving the rendered fat in the pot.
- Cook the Chicken: Pat dry, dice and season the chicken breasts with salt and pepper. Add the chicken to the same pot and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
- Sauté the Vegetables: In the same pot, add the onion, bell pepper, jalapeño, and celery. Cover and cook for 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
- Make the Roux: Sprinkle the flour over the fat and vegetables, stirring constantly for 1-2 minutes to coat the vegetables and cook the flour.
- Simmer the Chowder: Add and combine the corn, Creole seasoning, thyme, turkey bacon, and par-cooked chicken back into the pot. Pour the chicken broth, increase the heat to medium-high, cover it, and bring to a simmer. Then, reduce the heat to medium and simmer for 10-12 minutes until the chicken is cooked and the chowder thickens.
- Add the Oat Milk: Temper the oat milk by adding some of the hot broth to it in the measuring cup and stir. Slowly pour and stir in the tempered oat milk and let the chowder simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper.
- Prepare the Cornbread Dumplings: While the chowder is simmering, gently combine the Jiffy Cornbread Mix, egg, and ⅓ cup oat milk in a bowl with a spatula until just combined to not overmix it.
- Add the Dumplings: Drop spoonfuls of the cornbread batter onto the simmering chowder. Cover and cook for 10-12 minutes until the dumplings are cooked through.
- Serve: Garnish with fresh parsley and serve hot.
Video
Notes
Get the eBook version of this recipe for detailed cooking tips, easy substitutions, step-by-step picture tutorials, and more!
- Corn on the Cob Conversion: 1-2 fresh corn cobs = 1 cup of corn kernels
- Prevent Lumps: Before mixing cornbread batter, remove the lumps with a spatula or whisk for the dry mix.
- Prevent Overmixing: Using a spatula rather than a whisk when combing the cornbread mix ingredients is best. A spatula allows you to fold the ingredients together gently, preventing overmixing, which can lead to dense, tough cornbread. A whisk could overwork the batter and introduce too much air. So, stick with a spatula to get a tender, fluffy texture!
Nutrition
Calories: 363kcal | Carbohydrates: 29g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 618mg | Potassium: 786mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1558IU | Vitamin C: 34mg | Calcium: 163mg | Iron: 3mg
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