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.
Chicken Broth Concentrate
Cheddar Cheese, shredded
(Contains Barley, Wheat)
Cream Sauce Spice Blend
Not included in your delivery
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.