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.
Ingredients
310 g
Chicken Breast Tenders
113 g
Mirepoix
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
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
¼ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.)
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.)
Divide cheesy chicken chowder between bowls. Garnish with garlic-cheddar croutons.
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.
