Cheesy Chicken Chowder
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Chicken Chowder

Cheesy Chicken Chowder

with DIY Garlic-Cheddar Croutons

Hearty, comforting and restorative – this dish is everything you could want in a chowder! Crispy garlic croutons top this beautiful bowl of goodness.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

227 g


230 g

Russet Potato

2 unit

Chicken Broth Concentrate

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g


1 tsp

Garlic Salt

Not included in your delivery

0.06 tsp


0.13 tsp


2 tbsp


1 tbsp


(Contains Milk)

¼ cup


(Contains Milk)


Nutrition Values

Calories780 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber5 g
Protein54 g
Cholesterol165 mg
Sodium1580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups



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. Roughly chop parsley. Pat chicken dry with paper towels. Cut chicken into 1/2-inch pieces. Season with salt and pepper.

Make garlic-cheddar croutons

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, 8-10 min. Carefully remove the baking sheet from the oven. Sprinkle half the cheese over top. Continue toasting until cheese melts, 2-4 min.

Cook chicken and veggies

Meanwhile, 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 1 tbsp butter (dbl for 4 ppl). Cook, stirring constantly, until butter melts. Sprinkle Cream Sauce Spice Blend over top. Cook, stirring constantly, until chicken and veggies are coated, 30 sec.

Start chowder

Add potatoes, broth concentrates, remaining garlic salt and 1 1/2 cups water (2 1/2 cups for 4 ppl) to the pot, 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, stirring occasionally, until potatoes are fork-tender and chicken is cooked through, 10-12 min.** (TIP: For a thicker consistency, cook chowder uncovered for a few extra minutes.)

Finish chowder

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.)

Finish and serve

Divide chowder between bowls. Garnish with garlic-cheddar croutons. Sprinkle parsley over top.