Bacon and Chicken Corn Chowder
with Jalapeños and Homemade Garlic Bread
It's hard to beat a comforting warm bowl of chowder on a crisp cool day. Paprika and bacon add a slight smokiness to this one. With garlic bread for dipping, who needs to go out?!
Ingredients: Russet potato • Chicken breast • Canned corn (peaches and cream whole kernel corn, water, sugar, salt) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Leek • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Jalapeno pepper • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • All-purpose flour (wheat) • Smoked paprika (paprika powder, natural hickory smoke flavour [canola oil, natural flavour (soybean oil, smoke flavour), acetic acid], canola oil).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Bacon Strips
341 mL
Corn Kernels
2 unit(s)
Jalapeño
2 unit(s)
Russet Potato
56 g
Leek, sliced
2 unit(s)
Chicken Broth Concentrate
1 tsp
Smoked Paprika
(May contain traces of: Sesame, Mustard, Wheat, Soy, Milk, Triticale, Peanuts, Tree nuts, Sulphites)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Tree nuts)
1 tbsp
Garlic Puree
(May contain traces of: Sesame, Mustard, Wheat, Soy, Milk, Tree nuts, Sulphites, Crustaceans, Fish, Gluten, Egg)
56 mL
Cream
(Contains: Milk)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Sesame, Mustard, Soy, Milk, Peanuts, Tree nuts, Sulphites, Crustaceans, Fish, Gluten, Egg)
2 unit(s)
Chicken Breasts
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Core, then finely chop jalapeños, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Drain, then rinse corn and pat dry with paper towels. (NOTE: If you received canned corn, only use half the corn for 2 ppl. Reserve the remaining for another creation.)
- Peel, then cut potatoes into 1/2-inch pieces.
- Cut bacon into 1/2-inch pieces.
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then bacon. Cook, stirring often, until golden, 3-5 min.**
- Remove the pot from heat. Carefully drain and discard excess fat, reserving 1 tbsp (2 tbsp) in the pot.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 9-12 min, until golden and cooked through. **
- Add leeks and 1/2 tbsp jalapeños to the pot with bacon (NOTE: Reference heat guide.).
- Cook, stirring often, until veggies soften, 1-2 min.
- Add flour, half the garlic puree and half the paprika. Cook, stirring constantly, until fragrant, 30 sec.
- Add corn, potatoes, broth concentrate and 2 cups (4 cups) water. Season with salt and pepper, then stir to combine.
- Bring to a boil over high heat.
- Once boiling, cover and reduce heat to medium.
- Cook, stirring occasionally, until potatoes are tender, 12-14 min. (TIP: If you want a thicker consistency, cook the chowder for a few minutes longer.)
- Add cream and cook, stirring often, until warmed through, 1-2 min.
- While chowder cooks, halve buns.
- Arrange on an unlined baking sheet, cut-sides up.
- Combine remaining garlic puree and 2 tbsp (4 tbsp) softened butter in a small bowl, then season with salt and pepper.
- Spread garlic butter over buns.
- Broil in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Thinly slice chicken.
- Divide chowder between bowls. Top bowls with chicken.
- Sprinkle remaining paprika and remaining jalapeños over top, if desired.
- Serve garlic bread alongside.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 9-12 min, until golden and cooked through. **
Thinly slice chicken. Top bowls with chicken.
