Chicken and Corn Chowder
with Green Onions- Wheat
- Milk
This chowder made for chilly winter nights is calling your name! Chicken and corn make a hearty combo in this big bowl of goodness, while a touch of jalapeños kicks up the flavour. Time to get cozy!
Ingredients
310 g
Chicken Breast Tenders
460 g
Russet Potato
113 g
Corn Kernels
1 unit
Garlic, cloves
1 unit
Chicken Broth Concentrate
1 unit
Green Onion
½ tbsp
Seasoned Salt
2 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
1 unit
Jalapeño
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
½ cup
Milk*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, half the seasoned salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
Meanwhile, thinly slice green onion. Peel, then mince or grate garlic. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Pat chicken dry with paper towels, then place on another cutting board. Cut into 1-inch pieces. Season with remaining seasoned salt and pepper.
Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until chicken is golden-brown, 2-3 min. (NOTE: Chicken will finish cooking in step 5.)Add corn, garlic, Cream Sauce Spice Blend and 1 tbsp jalapeños. (NOTE: Reference heat guide.) Stir until chicken and corn are coated with spice blend, 30 sec.
Add 1 1/2 cups water (2 1/2 cups for 4 ppl), 1/2 cup milk (dbl for 4 ppl) and broth concentrate. Bring to a gentle boil. Once boiling, reduce to medium-low. Cook, stirring occasionally, until broth thickens slightly and chicken is cooked through, 5-7 min.** (TIP: If potatoes are not ready yet, remove chowder from heat, then cover to keep warm.)When potatoes are tender, add to the pot with chowder. Season with salt and pepper, to taste, then stir to combine.
Divide chowder between bowls. Sprinkle green onions and any remaining jalapeños over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The jalapeños and spice blend deliver a satisfying kick that balances nicely with the sweetness of the corn; some reviewers found the overall flavour mild and felt it needed a little more depth.
- Ease of prep: Most reviewers found this recipe straightforward and quick to pull together, making it a great option for busy weeknights.
- Suggestions: Several reviewers added bacon, shredded cheddar, or a splash of cream to boost richness; using less of the seasoned salt and spice blend is worth considering, as many found the finished chowder quite salty even without adding extra salt. Adding extra corn or swapping some potato for other vegetables like carrot or cauliflower helped balance the ratio for those who wanted more variety.
- Leftovers: The chowder reheats well; one reviewer extended leftovers by stirring in a little extra milk and chicken stock when warming it up, which worked nicely.
- Thickness: Many reviewers noted the broth stayed thinner than expected; adding a splash more milk, a cornstarch slurry, or a dollop of sour cream helped achieve a creamier, more chowder-like consistency.
- Serving: Several reviewers recommended pairing this with crusty bread, a biscuit, or crackers to round out the meal.
