Cheesy Chicken Thighs Chowder
with DIY Garlic-Cheddar Croutons- Milk
- Wheat
- Barley
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sulphites
- Wheat
Ingredients: Russet potato • Chicken thighs • Mirepoix (carrot, onion, celery) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
270 g
Chicken Thighs
113 g
Mirepoix
2 unit(s)
Russet Potato
2 unit(s)
Chicken Broth Concentrate
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
0.06 tsp
Salt*
2 tbsp
Oil*
¼ cup
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.
- Remove any brown spots from potatoes, then peel and cut into 1/4-inch pieces.
- Pat chicken dry with paper towels, then cut into 1/2-inch pieces.
- Season with salt and pepper.
- To a parchment-lined baking sheet, add ciabatta.
- 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 for 8-10 min, until croutons are golden and crisp.
- Carefully remove the baking sheet from the oven.
- Sprinkle half the cheese over top. Continue toasting for 2-4 min, until melted.
- Meanwhile, heat a large pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 2-3 min, flipping once, until golden.
- Add mirepoix. Cook for 1-2 min, stirring occasionally, until softened slightly.
- Add 1 tbsp (2 tbsp) butter. Cook, stirring constantly, until melted.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 30 sec, stirring constantly, until chicken and veggies are coated.
- To the pot, add potatoes, broth concentrate, remaining garlic salt and 1 1/2 cups (2 1/2 cups) water, 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 for 10-12 min, stirring occasionally, until potatoes are fork-tender and chicken is cooked through.** (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 for 1-2 min, stirring often, until cheese melts. Season with pepper. (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 thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
