Chicken and Corn Chowder
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Chicken and Corn Chowder

Chicken and Corn Chowder

with Green Onions

This chowder is made for chilly winter nights—and it's calling your name! Chicken and corn are the stars of the show in this big bowl of goodness, while a touch of jalapeño kicks up the flavour. Time to get cozy!

Optional Spice
Family Friendly
Low CO2

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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

310 g

Chicken Breast, Diced

2 unit(s)

Russet Potato

113 g

Corn Kernels

1 unit(s)

Garlic, cloves

2 unit(s)

Chicken Broth Concentrate

2 unit(s)

Green Onion

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)


Not included in your delivery

½ cup


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1.5 tbsp


0.13 tsp



Nutrition Values

Calories680 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate72 g
Sugar11 g
Dietary Fiber6 g
Protein46 g
Cholesterol135 mg
Sodium1360 mg
Trans Fat0.4 g
Potassium2000 mg
Calcium150 mg
Iron4 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Pot
Measuring Cups


Prep and roast potatoes
  • 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 onions.
  • 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 diced chicken dry with paper towels, then place on another cutting board. 
  • Cut any large chicken chunks into 1-inch pieces. Season with salt and pepper. 
Start chowder
  • Heat a large pot over medium-high heat.
  • When the pot is 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.
  • 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, 30 sec.
Finish chowder
  • Add 1 1/2 cups (2 1/2 cups) water and broth concentrates. Bring to a gentle boil.
  • Once boiling, reduce to medium-low, then add 1/2 cup (1 cup) milk.
  • Cook, stirring occasionally, until chowder 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 chowder
  • Season with salt and pepper, 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.