Cheesy Chicken Chowder
with DIY Garlic-Cheddar Croutons
Hearty, comforting and restorative – everything you could look for in a chowder! Crispy garlic croutons top this beautiful bowl of goodness.
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
2 unit
Chicken Breasts
227 g
Mirepoix
230 g
Russet Potato
2 unit
Chicken Broth Concentrate
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Ciabatta Roll
(Contains: Gluten)
1 tbsp
All-Purpose Flour
(Contains: Wheat)
7 g
Thyme
1 tsp
Garlic Salt
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
¼ cup
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400˚F.Wash and dry all produce. Cut ciabatta into 1-inch pieces. Peel, then cut potato into 1/4-inch pieces. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems, then roughly chop. Pat chicken dry with paper towels. Cut chicken into 1/2-inch pieces. Season with salt and pepper.
Add ciabatta to a parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over top. Season with pepper and 1/4 tsp garlic salt (dbl for 4 ppl), then toss to coat. Toast in the middle of the oven until croutons are golden and crisp, 14-16 min. Halfway through, stir croutons, then sprinkle half the cheese over top. Continue toasting until golden and crisp.
While croutons toast, heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping once, until golden, 2-3 min. Add mirepoix. Cook, stirring occasionally, until mirepoix softens slightly, 1-2 min. Add half the thyme and 1 tbsp butter (dbl for 4 ppl). Cook, stirring constantly, until butter melts. Sprinkle flour over top. Cook, stirring constantly, until chicken and veggies are coated, 30 sec.
Add potatoes, broth concentrates, remaining garlic salt and 1 3/4 cups water (dbl for 4 ppl), then stir to combine scraping any bits on the bottom. Cover and bring to a boil over high. Once boiling, reduce heat to medium. Cook covered, stirring occasionally, until potatoes are fork-tender, 10-12 min. (TIP: For a thicker consistency, cook chowder a few minutes longer.)
Add 1/4 cup milk (dbl for 4 ppl) and remaining cheese to chowder. Cook, stirring often, until cheese melts, 1-2 min Season with pepper, to taste. (TIP: If chowder is too thick, add 1/4 cup water.)
Divide chowder between bowls. Garnish with garlic-cheddar croutons. Sprinkle remaining thyme over top, if desired.
