Cheesy Chicken Chowder
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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.

Family Friendly

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

310 g

Chicken Breast Tenders

113 g


2 unit

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)

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

Calories830 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber6 g
Protein52 g
Cholesterol155 mg
Sodium1950 mg
Trans Fat1 g
Potassium1750 mg
Calcium300 mg
Iron4.5 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. Pat chicken dry with paper towels, then cut 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 (2 tbsp) oil over top. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, 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 melted, 2-4 min.

Cook chicken and veggies

Meanwhile, heat a large pot over medium-high heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.Cook, flipping once, until golden, 2-3 min.Add mirepoix. Cook, stirring occasionally, until softened slightly, 1-2 min.Add 1 tbsp (2 tbsp) butter. Cook, stirring constantly, until melted.Sprinkle Cream Sauce Spice Blend over top. Cook, stirring constantly, until chicken and veggies are coated, 30 sec.

Start chowder

Add potatoes, broth concentrate, remaining garlic salt and 1 1/2 cups (2 1/2 cups) water 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 (1/2 cup) milk 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 cheesy chicken chowder between bowls. Garnish with garlic-cheddar croutons.

Modularity step (under step 1)

If you've opted to get chicken tenders, prepare, cook and plate them in the same way the recipe instructs you to prepare and cook the chicken breasts.