Organic Chicken Breast and Corn Chowder
with Green Onions and Jalapeños- Sulphites
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Sulphites
Ingredients: Russet potato • Organic chicken breast • Thaw-friendly corn (corn, modified vinegar) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Jalapeno • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic • Green onion.
Ingredients
2 unit(s)
Organic Chicken Breast
2 unit(s)
Russet Potato
113 g
Corn Kernels
1 unit(s)
Garlic, cloves
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Green Onion
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Jalapeño
20 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
0.13 tsp
Salt*
½ cup
Milk*
1 tbsp
Butter*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- 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.)
- To a medium bowl, add chicken. Pat dry with paper towels.
- Using scissors, cut any large chicken chunks into 1-inch pieces. Season with salt and pepper.
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil and 1 tbsp (2 tbsp) butter, then chicken.
- Cook for 2-3 min, stirring occasionally, until chicken is golden. (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: Like things spicy? Add more jalapeños.)
- Stir for 30 sec, until chicken and corn are coated.
- To the pot, 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 for 5-7 min, stirring occasionally, until chowder thickens slightly and chicken is cooked through.** (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.
