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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
2 piece
Russet Potato
113 g
Corn Kernels
1 piece
Garlic, cloves
1 piece
Chicken Broth Concentrate
1 piece
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 piece
Jalapeño
Not included in your delivery
0.13 tsp
Salt*
½ cup
Milk*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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!)
- 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.
- 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.
- 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.
- Divide chicken and corn chowder between bowls.
- Sprinkle green onions and any remaining jalapeños over top, if desired.