Cauldron-Brewed Cheesy Chicken Thigh Chowder
with DIY Garlic-Cheddar Croutons- Milk
- Wheat
- Barley
- Soy
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sulphites
- Wheat
Ingredients: Russet potato • Chicken thighs • Mirepoix (onion, carrot, celery) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Thyme • Garlic.
Ingredients
270 g
Chicken Thighs
2 unit(s)
Russet Potato
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
113 g
Mirepoix
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Thyme
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Butter*
0.13 tsp
Pepper*
0.06 tsp
Salt*
2 tbsp
Oil*
¼ cup
Milk*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then mince or grate garlic.
- Strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop.
- Cut ciabatta into 1-inch pieces.
- Remove any brown spots from potatoes, then peel and cut into 1/2-inch pieces.
- Pat chicken dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- To a large bowl, add ciabatta, drizzle 1/2 tbsp (1 tbsp) oil and half the garlic. Season with salt and pepper, toss well to coat.
- To a parchment-lined baking sheet, add ciabatta.
- Toast in the middle of the oven for 5-6 min, stirring halfway through, until lightly golden.
- Carefully remove the baking sheet from the oven.
- Sprinkle half the cheese over top. Continue toasting for 2-4 min, until melted. Set aside to cool. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, heat a large pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 2-3 min, flipping once, until golden.
- Add mirepoix. Cook for 1-2 min, stirring occasionally, until softened slightly.
- Add 1 tbsp (2 tbsp) butter, remaining garlic and thyme. Cook 1-2 min, stirring constantly, until fragrant.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 30 sec, stirring constantly, until chicken and veggies are coated.
- To the pot, add potatoes, chicken stock powder, and 1 1/2 cups (2 1/2 cups) water, then stir to combine, scraping up any bits on the bottom.
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium.
- Cook covered for 10-14 min, stirring occasionally, until potatoes are fork-tender and chicken is cooked through.** (TIP: For a thicker consistency, cook chowder uncovered for a few extra minutes.)
- To the pot with chowder, add 1/4 cup (1/2 cup) milk and remaining cheese.
- Cook for 1-2 min, stirring often, until cheese melts. Season with pepper. (TIP: If chowder is too thick, add 1/4 cup water.)
- Divide cheesy chicken chowder between bowls.
- Top with garlic-cheddar croutons.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
