One-Pot Chicken-and-Corn Chowder
with Steam & Go Potatoes- Wheat
- Soy
- Sulphites
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
Ingredients: Russet potato • Chicken breasts • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Dill • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Microwaveable Potatoes
1 unit(s)
Sweet Bell Pepper
113 g
Corn Kernels
7 g
Dill
2 unit(s)
Garlic, cloves
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
½ cup
Milk*
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- In a microwave, cook potatoes on high, directly in the bag, for 5-6 min, until tender. (NOTE: Remove potatoes from the microwave very carefully, bag will be very hot!) (NOTE: For 4 servings, microwave one bag of potatoes at a time).
- Set aside for 2-3 min to cool slightly before handling.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Strip dill from stems, then roughly chop.
- Peel, then mince or grate garlic.
- On a clean cutting board, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with pepper and half the Zesty Garlic Blend.
- Heat a large pot over medium.
- When hot, add 2 tbsp (4 tbsp) oil, then chicken. Cook for 5-6 min, turning occasionally, until beginning to turn golden. (NOTE: Scrape up any brown bits on the bottom of the pot.) (NOTE: Chicken will finish cooking in step 3.)
- Add corn, peppers and garlic. Cook for 3-4 min, stirring occasionally, until chicken is cooked through and veggies begin to soften.** Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend over veggie-chicken mixture. Cook for 30 sec, stirring often, until mixture is coated and fragrant.
- Add stock powder, remaining Zesty Garlic Blend, 1/2 cup (1 cup) milk, 1/4 tsp (1/2 tsp) salt and 2 cups (3 1/2 cups) water. Bring to a boil.
- Meanwhile, in a large bowl, using a potato masher, lightly smash potatoes. (NOTE: There should be many large chunks.) Season with salt.
- To the pot with chowder, add potatoes. Cook for 2-3 min, stirring often, until potatoes thicken the chowder.
- Stir in half the dill.
- Divide chowder between bowls.
- Sprinkle remaining dill over top.
