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Chicken and Corn Chowder
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Chicken and Corn Chowder

Chicken and Corn Chowder

with Green Onions

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!

Tags:
Low CO2
Allergens:
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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

Zesty Garlic Blend

(Contains Sulphites)

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)

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Nutrition Values

Calories640 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate70 g
Sugar10 g
Dietary Fiber5 g
Protein46 g
Cholesterol134 mg
Sodium820 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.

Utensils

Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Paper Towel
Large Pot
Measuring Cups

Instructions

Prep and roast potatoes
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Heat Guide for Step 4: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil 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.

Prep
2

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!)

Prep and season chicken
3

Pat chicken dry with paper towels, then place on another cutting board. Cut into 1-inch pieces. Season with remaining Zesty Garlic Blend and pepper.

Start chowder
4

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, 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 (2 tbsp) jalapeños. (NOTE: Reference heat guide.) Stir until chicken and corn are coated with spice blend, 30 sec.

Finish chowder
5

Add 1 1/2 cups (2 1/2 cups) water, 1/2 cup (1 cup) milk 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.

Finish and serve
6

Divide chicken and corn chowder between bowls.Sprinkle green onions and any remaining jalapeños over top, if desired.

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