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 jalapeño kicks up the flavour. Time to get cozy!

Low CO2

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

2 unit

Russet Potato

113 g

Corn Kernels

1 unit

Garlic, cloves

1 unit

Chicken Broth Concentrate

1 unit

Green Onion

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp


½ cup


(Contains Milk)


Nutrition Values

Calories670 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate70 g
Sugar10 g
Dietary Fiber6 g
Protein46 g
Cholesterol135 mg
Sodium1410 mg
Trans Fat0.4 g
Potassium2000 mg
Calcium150 mg
Iron3.75 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.


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


Prep and roast potatoes

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 and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and 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!)

Prep and season chicken

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

Start chowder

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil and 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.)Reduce heat to medium, then add corn, garlic, Zesty Garlic Blend, Cream Sauce Spice Blend and 1 tbsp (2 tbsp) jalapeños. (NOTE: Reference heat guide.) Stir until chicken and corn are coated with seasonings, 30 sec.

Finish chowder

Add 1 1/2 cups (2 1/2 cups) water and broth concentrate. Bring to a gentle boil.Once boiling, reduce to medium-low, then add 1/2 cup (1 cup) milk. 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

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

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