In this recipe post, you'll discover how to make a Creamy Chicken Corn Chowder with Cornbread Dumplings that’s dairy-free, rich with comforting flavors, and rooted in a blend of history, tradition, and personal nostalgia.
Table of Contents
Jump to:
- Nostalgia of Warmth in a Bowl
- The Origin of Chicken and Dumpling Soup
- Southern Cooking
- Why I Chose Cornbread Dumplings
- Why Corn Was Chosen
- We Are Always Connected
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tips
- Frequently Asked Questions
- Soup Recipes
- Poultry Recipes
- 📖 Recipe
- Subscribe to the YouTube Channel
- Have a Comment or Question?
Nostalgia of Warmth in a Bowl
Picture this: a steaming bowl of Creamy Chicken Corn Chowder that greets you with the golden hue of corn kernels, dotted with tender chunks of chicken and fluffy cornbread dumplings floating like tiny life rafts. It's comfort in a bowl, where each spoonful whispers, “Go ahead, have another.”
The subtle sweetness of corn and a hearty kick from the chicken offsets the rich, creamy texture. And while it’s dairy-free, I promise it won’t leave you pining for milk or cream—it’s that good. Plus, with each bite, you can’t help but smile at this comfort food chicken soup that packs nostalgia and warmth.
The Origin of Chicken and Dumpling Soup
Dairy-Free Chicken Chowder with cornbread dumplings has roots in a dish as old as time—well, almost. Chicken and dumpling soup was traditionally a humble affair, made by resourceful cooks who stretched a chicken to its last drumstick and mixed up basic dumplings from flour and water.
It was the original no-waste kitchen hack! This simple, hearty dish was a staple across many cultures, but in the U.S., it evolved into the cozy, soul-soothing comfort food chicken soup we know and love today.
Southern Cooking
When talking about Creamy Chicken Corn Chowder, it’s impossible not to tip our hats to the rich, diverse world of Southern cooking. Imagine a stew pot where Native American, African, English, and French influences all simmered together.
Are you looking for authentic Southern recipes? Check out Divas Can Cook and Pink Owl Kitchen.
African Americans brought in vibrant flavors and cooking techniques, while European settlers brought hearty staples like chicken. Over time, this blend created a distinct cuisine that still leaves us daydreaming about the aroma of comfort food wafting through the air.
Why I Chose Cornbread Dumplings
Now, let me tell you why I went rogue and swapped the traditional flour dumplings for cornbread dumplings in this dairy-free chicken chowder. Simply put, I’m a cornbread enthusiast. Growing up in an American household, we had one motto—if it’s baked, it’s probably store-bought.
Enter Jiffy Cornbread Mix, a beloved kitchen hero that saved non-bakers across the country. Founded in 1930, Jiffy made cornbread accessible, and we never looked back. And while we’re confessing, our oven was more of a storage cabinet for pots and pans than a tool for baking.
So, adding cornbread dumplings? Well, that’s a homage to my upbringing, with a wink to Jiffy.
Why Corn Was Chosen
Choosing corn as a key ingredient wasn’t just for show; it was a nod to history. Corn has been an American kitchen staple for centuries, ever since Indigenous communities taught early settlers how to cultivate and prepare it. What started as maize became the golden corn we know today, gracing everything from popcorn to tortillas.
Modern agriculture may have evolved, but corn’s position as the nation’s sweetheart has held steady. In this dairy-free chicken chowder, corn’s sweet and sunny disposition brings life and balance, making it a natural star alongside chicken.
We Are Always Connected
In the end, I love how dishes like Creamy Chicken Corn Chowder with Cornbread Dumplings illustrate the dance between people, their stories, and their ingredients. Each element tells a tale, from the Jiffy mix that rescued busy home cooks to the corn that’s woven into the fabric of American agriculture.
Recipes like this remind us how culinary traditions cross paths, evolving over centuries to become what’s in our bowls today. It’s like having a bite of history, only cozier and infinitely tastier.
More Delicious Recipes
- Bacon Potato Leek Chowder
- Creamy Spicy Sweet Potato Chicken and Dumplings
- Calabrian Pepper Tomato Chicken Chowder
- Oven Baked Pecorino Basil Pesto Corn on the Cob
- Red Bean Stew with Dumplings and Smoked Turkey
Ingredients with Steps
To make this Creamy Chicken Corn Chowder, start by cooking turkey bacon in olive oil until crispy, then set it aside while keeping the rendered fat in the pot. Brown seasoned chicken breasts in the same pot, remove, and sauté diced onion, bell pepper, jalapeño, and celery until softened, followed by garlic.
Create a roux by sprinkling flour over the vegetables and stirring, then combine corn, Creole seasoning, thyme, cooked chicken, and bacon with chicken broth, simmering until thickened. Stir in oat milk and simmer briefly, adjusting the seasoning.
Prepare cornbread dumplings by mixing Jiffy Cornbread Mix with egg and oat milk, and drop spoonfuls into the chowder to cook until fluffy. Finish with fresh parsley and serve hot for a comforting, dairy-free meal.
Home-Made Cornbread Mix
If you are not going to use Jiffy Mix or any store-bought brand, make it from scratch. To make a simple homemade cornbread batter:
- Make Dry Mix: Whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, ¼ cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt in a bowl.
- Make Wet Mix: In a separate bowl, combine 1 cup of milk (or a dairy-free alternative), ¼ cup of melted butter or oil, and 1 large egg.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Cook: The batter should be slightly lumpy. Wait 3-4 minutes then use for dropping into chowder for dumplings.
Slow Cooker
This is an alternative recipe for Creamy Chicken Corn Chowder with Cornbread Dumplings
- Cook the Ingredients: In a skillet, heat the olive oil over medium heat and cook the turkey bacon until crispy (about 4-5 minutes). Remove and set aside. Brown the seasoned chicken breasts in the same skillet for 3-4 minutes per side, then set aside.
- Combine in Slow Cooker: Add the cooked turkey bacon, browned chicken breasts, onion, bell pepper, jalapeño, celery, garlic, corn, Creole seasoning, and thyme to the slow cooker. Pour in the chicken broth and stir to combine.
- Cook on Low: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
- Shred the Chicken: Remove the chicken breasts and shred them with two forks, then return to the slow cooker.
- Add Oat Milk and Dumplings: Stir in the oat milk and adjust the seasoning with salt and pepper. Mix the Jiffy Cornbread Mix with egg and oat milk, then drop spoonfuls of the batter directly onto the chowder in the slow cooker.
- Cook the Dumplings: Cover and cook on high for an additional 45-60 minutes or until the cornbread dumplings are cooked through.
- Serve: Garnish with fresh parsley and serve hot.
Oven-Baked
This is an alternative recipe for Creamy Chicken Corn Chowder with Cornbread Dumplings
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a large baking dish or Dutch oven.
- Cook the Ingredients: In a skillet over medium heat, heat the olive oil and cook the turkey bacon until crispy. Remove and set aside. Brown the seasoned chicken breasts in the same skillet and set aside. Add the onion, bell pepper, jalapeño, and celery to the skillet and sauté for 5 minutes. Add the garlic and cook for another minute.
- Assemble the Dish: Transfer the sautéed vegetables to the baking dish. Add the cooked chicken and turkey bacon, corn, Creole seasoning, thyme, and chicken broth. Stir well and cover with aluminum foil.
- Bake: Bake in the preheated oven for 25-30 minutes until the chicken is fully cooked and the flavors meld.
- Add the Oat Milk: Remove the baking dish from the oven, stir in the oat milk, and adjust the seasoning with salt and pepper.
- Prepare and Add Dumplings: Mix the Jiffy Cornbread Mix, egg, and oat milk in a bowl. Drop spoonfuls of the batter onto the chowder.
- Bake Again: Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes or until the cornbread dumplings are golden and cooked through.
- Serve: Garnish with fresh parsley and serve hot.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Roux - A mixture of fat and flour cooked together and used as a thickening agent for soups and sauces.
- Creole Seasoning - A blend of spices commonly used in Louisiana cuisine that includes paprika, garlic powder, onion powder, cayenne pepper, and herbs. Salt-free versions help you control your salt intake.
- Dairy-Free - Refers to a dish made without milk or milk-based products.
- Simmer - Cooking a liquid just below boiling point, where small bubbles form but do not reach a full boil.
- Render - To melt and extract fat from meat, often done by cooking bacon or similar ingredients.
See this creamy soup's recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Cook the Turkey Bacon
Heat olive oil in a Dutch oven over medium heat and cook turkey bacon until crispy.
Turkey bacon doesn't render oil like pork bacon; you can compensate with olive oil.
Then, remove with a spider or slotted spoon and set aside.
Cook the Chicken
Season diced chicken breasts with salt and pepper.
Cook in the Dutch oven until browned, then remove and set aside.
Sauté the Vegetables and Make the Roux
Sauté the diced onion, bell pepper, jalapeño, and celery in the Dutch oven for about 5 minutes until softened. Add minced garlic to the sautéed vegetables and cook for 1-2 more minutes.
Sprinkle flour over the vegetables and stir continuously to create a roux, cooking for 1-2 minutes.
Simmer the Chowder
Add corn and Creole seasoning.
Add the thyme, turkey bacon, and chicken to the pot.
Then, pour in the chicken broth and bring it to a simmer.
Reduce heat and simmer the chowder until the chicken is fully cooked and the chowder thickens.
Add the Oat Milk
To prevent curdling the oat milk, you will temper it by combining it with some hot broth in a cup, then slowly pour it into the soup.
Let the chowder simmer and adjust the seasoning as needed.
Prepare the Cornbread Dumplings
Remove the clumps with a whisk or spatula.
Add your choice of milk.
Crack the egg in a separate bowl, then pour it into the mix.
Gently mix the Jiffy Cornbread Mix with the egg and oat milk in a bowl using a spatula until just combined.
Add the Dumplings
Drop spoonfuls of the cornbread batter onto the simmering chowder using a portion scooper or a spoon.
Cover and cook until the dumplings are done.
The batter dough may spread at first but will puff up and harden while still being fluffy inside due to the steaming action.
When done, garnish the chowder with fresh parsley and serve hot.
My Rating: ⭐⭐⭐⭐⭐
Purchased: 07/29/23
Update: 08/19/24
My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never pre-heat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
Substitutions
Dairy-Free
- Lactose Intolerance - Try lactose-free milk like:
- Lactaid - A well-known brand offering a variety of lactose-free dairy products, including whole, reduced-fat, and fat-free milk options.
- Fairlife - This brand provides ultra-filtered lactose-free milk with higher protein and lower sugar content than regular milk. (What we use).
- Organic Valley - Offers organic lactose-free milk sourced from pasture-raised cows, which is available in various fat levels.
Gluten-Free
- Flour - Substitute with a gluten-free all-purpose flour blend, sorghum flour, or cornstarch for thickening.
- Jiffy Cornbread Mix - Currently, Jiffy does not have a gluten-free cornbread mix. Use another gluten-free cornbread mix.
Vegetarian
- Boneless Skinless Chicken Breasts - Swap out the chicken for plant-based protein like chickpeas, mushrooms, or tofu.
- Turkey Bacon - Try a plant-based bacon.
- Low-Sodium Chicken Broth - Replace the chicken broth with vegetable broth to maintain rich flavors while keeping it meat-free.
Convenience
- Turkey Bacon - Substitute with regular bacon or omit for a meatless version. Just keep in mind you'll yield more bacon grease when using regular bacon. I usually use uncured bacon. Why Bacon? It adds a smoky flavor to the soup.
- Chicken Breast - Use store-bought rotisserie chicken, canned chicken, or even tofu for a vegetarian option. Use thighs for a more tender chicken recipe.
- Creole Seasoning - Make your own using paprika, garlic powder, onion powder, cayenne, and dried thyme. Don't have Cayenne? Use crushed red pepper flakes. Or substitute the creole seasoning with another type of chili pepper blend seasoning, such as chili powder.
- Oat Milk - Use almond milk, soy milk, regular whole milk, or heavy cream if dairy-free isn’t necessary. No need for cream, though; you can try low-fat milk. The last resort would be to add full-fat coconut milk to create a creamy broth, but just keep in mind it has a subtle coconut taste.
- Fresh Sweet Corn - Use canned or frozen corn when fresh isn’t available.
- Jiffy Cornbread Mix - Substitute with homemade cornbread batter or another cornbread mix.
- Celery - Substitute with celery seed or omit if not on hand.
- Fresh Thyme - Use dried thyme at a ratio of ⅓ the amount of fresh thyme.
Change Heat Level - Modify the chicken corn chowder recipe heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- For the Toppings - Add a burst of flavor by garnishing your Creamy Chicken Corn Chowder with chopped scallions (aka green onions), crispy bacon bits, or a sprinkle of shredded cheese.
- For the Filling - Enhance the chowder with a mix of peas, carrots, a can of green chiles, diced green or red bell peppers, and diced Yukon gold potatoes (or red potatoes) for extra texture and taste; avoid russet potatoes, which can be very starchy.
- For the Cornbread Mix - Boost the cornbread dumplings with shredded cheddar cheese, diced jalapeños pepper, or bacon bits for a deliciously savory twist.
Equipment
- Dutch Oven - The Dutch oven or a large pot is the workhorse for this recipe, used for cooking the turkey bacon, browning the chicken, sautéing the vegetables, and simmering the chowder all in one pot, ensuring deep, even cooking and rich flavors.
- Wooden Spoon or Spatula - These tools are perfect for stirring and scraping (e.g., silicone spatula) the bottom of the Dutch oven to make the roux and combine all ingredients thoroughly without scratching the pot.
- Slotted Spoon or Spider - This is used to remove the cooked turkey bacon and chicken from the pot, leaving behind the rendered fat to build flavor in the chowder while draining excess oil. If you use a wok for cooking sometimes, using a spider is a better choice for its multifunctional uses.
- Holding Tray or Container - A small tray or container is handy for setting aside the cooked turkey, bacon, and chicken as you prep other ingredients, keeping them separate and ready to add back later.
- Small Portion Scoop - The portion scoop ensures evenly sized spoonfuls of cornbread batter for the dumplings, making them uniform and allowing them to cook through evenly when dropped into the simmering chowder.
- Mixing Bowl - The cornbread batter will be blended in a mixing bowl while the chowder simmers.
- Liquid Measuring Cup - Essential for measuring the milk and broth. Do not confuse a liquid measuring cup with a dry measuring cup that is used for dried ingredients; the volume measurements are different.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - Store leftover Creamy Chicken Corn Chowder in an airtight container in the refrigerator for up to 3-4 days.
- Freezer - Transfer the cooled chowder to a freezer-safe container, leaving space for expansion, and freeze for up to 2-3 months.
- Reheating - Reheat the chowder on the stovetop over medium heat or in the microwave, stirring occasionally, until heated through; add a splash of oat milk or broth if it’s too thick.
Airtight Food Containers
I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
- Roux vs. Slurry for.a Creamy Broth - To avoid a lumpy chowder, stir the flour into the vegetables thoroughly before adding any liquid to create a smooth roux. Or create a flour or cornstarch slurry by mixing 1 part flour/cornstarch with 1 part water/cold broth and slowly pour in after the broth is added to the soup base.
- The Maillard Effect - Browning the chicken first helps deepen the flavor of the Creamy Chicken Corn Chowder through the caramelization of the meat. In addition, to increase brown, do not overcrowd the pot and pat dry the thick with a paper towel before searing.
- Perfect Dumplings - When adding cornbread dumplings, make sure the chowder is simmering gently so they cook through evenly without falling apart.
- Prevent Curdling - Let the oat milk simmer gently to prevent curdling and maintain the chowder’s creamy texture.
- Always Taste Your Food - Taste and adjust seasonings at the end, as the flavors can develop and deepen as the chowder simmers.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
Frequently Asked Questions
Yes, simply use a gluten-free all-purpose flour blend for the roux and a gluten-free cornbread mix for the dumplings.
You can thicken it by mixing a tablespoon of cornstarch with cold water and stirring it into the simmering chowder.
Absolutely! Substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
You can replace oat milk with almond milk, soy milk, or any dairy milk if you’re not concerned about keeping the dish dairy-free.
Yes, you can make the chowder up to a day ahead without the dumplings; just reheat and add the dumplings when you’re ready to serve.
Soup Recipes
Looking for other soup recipes like this? Try these:
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
- Instant Pot Spicy Beef Barley Stew: Haitian Hearty Comfort
Poultry Recipes
Looking for other Poultry recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
- Quick Spicy Potstickers | Chili Momo Tibetan Style
📖 Recipe
Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
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
- 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
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