Description
Sunshine Lemon Chicken Chowder is a bright and comforting dish featuring tender chicken, baby potatoes, cauliflower, and celery simmered in a flavorful turmeric-spiced chicken stock. Finished with a splash of fresh lemon juice and creamy coconut milk, this chowder offers a perfect balance of warmth and zest. Easy to make using an Instant Pot, slow cooker, or stovetop, it's a versatile, hearty meal ideal for any day of the week.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon kosher salt, divided
- ½ teaspoon turmeric powder
- 1 cup chopped celery
- 1 ½ pounds baby potatoes, halved or quartered
- 1 small head cauliflower, separated into florets
Protein and Liquids
- 4 cups chicken stock
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1-2 tablespoons freshly squeezed lemon juice
- ⅓ cup full fat canned coconut milk or heavy cream
Garnishes
- Chopped fresh parsley, to taste
- Freshly ground black pepper, to taste
Instructions
- Instant Pot Preparation: Add olive oil to the electric pressure cooker and set to sauté. Add the finely chopped onion and ¼ teaspoon kosher salt, cooking and stirring occasionally for 7 minutes until softened. Stir in the turmeric powder until fragrant.
- Add Vegetables and Chicken Stock: Mix in celery, baby potatoes, cauliflower florets, and ¼ teaspoon salt, stirring to combine. Pour in the chicken stock and add the chicken breasts or thighs along with the remaining ½ teaspoon salt, mixing well.
- Pressure Cook: Secure the Instant Pot lid and set the manual high-pressure cooking mode for 20 minutes.
- Release Pressure and Shred Chicken: When cooking is complete, perform a quick pressure release. Remove the chicken and shred or chop into bite-sized pieces.
- Finish Chowder: Return the shredded chicken to the pot along with the lemon juice and coconut milk. Stir to combine. Allow cauliflower to break down slightly for added texture and body. Adjust seasoning with salt, black pepper, lemon juice, and parsley to taste.
- Slow Cooker Method: Heat olive oil in a medium pan over medium heat, add onion and ¼ teaspoon salt, cooking 5 minutes until soft. Add turmeric and stir until fragrant. Transfer to a 6-quart slow cooker. Add celery, potatoes, cauliflower, ¼ teaspoon salt, chicken stock, chicken, and remaining ½ teaspoon salt. Cook covered on high for 4 hours or low for 6 hours until chicken is cooked and vegetables are tender. Shred chicken, return to slow cooker, add lemon juice and coconut milk, stir and season as desired.
- Stovetop Method: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and ¼ teaspoon salt, sauté for 4-5 minutes until translucent. Stir in turmeric until fragrant. Add celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Pour in chicken stock and add chicken along with remaining ½ teaspoon salt. Cover and bring to a boil, then reduce to a low simmer for 30-40 minutes until vegetables are tender and chicken shreds easily. Remove chicken, shred, return it to pot with lemon juice and coconut milk, stir to combine, and season to taste with salt, pepper, lemon juice, and parsley.
Notes
- The recipe is versatile and works well with either chicken breasts or thighs depending on your preference.
- Coconut milk can be substituted with heavy cream for a richer chowder.
- If cauliflower breaks down during cooking, it will help thicken the chowder naturally.
- Adjust lemon juice and salt according to your taste for a perfect balance of acidity and seasoning.
- Serving with fresh parsley adds a nice herbal finish and visual appeal.
- Can be made ahead and reheated gently on the stovetop or in the microwave.
