Cheesy Chicken Chowder
with DIY Garlic-Cheddar Croutons- Milk
- Barley
- Wheat
Hearty, comforting and restorative – this dish is everything you could want in a chowder! Crispy garlic croutons top this beautiful bowl of goodness.
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: Barley, Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
7 g
Parsley
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 facts
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. Roughly chop parsley. 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, 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.
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.
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.)
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 parsley over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The garlic-cheddar croutons were a standout favourite, adding great texture and flavour to the chowder. Some reviewers found the base a little bland and suggest seasoning generously, as the dish rewards a confident hand with salt and spice.
- Ease of prep: Most found this recipe straightforward and easy to follow, though several noted the actual cook time runs closer to 45–60 minutes rather than 30.
- Suggestions: Add corn for a more classic chowder feel, use a stronger cheddar for deeper flavour, and consider reducing the water slightly or simmering uncovered longer to reach a thicker consistency. Some reviewers also added chili flakes or dill to boost depth, with great results.
- Leftovers: This chowder reheats well and several reviewers enjoyed it for lunch the next day; one even used leftovers as a chicken pot pie filling.
