Plant-Based Protein Shreds and Corn Chowder
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Plant-Based Protein Shreds and Corn Chowder

Plant-Based Protein Shreds and Corn Chowder

with Green Onions

This chowder is made for chilly winter nights—and it's calling your name! Protein shreds 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

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

200 g

Plant-Based Protein Shreds

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

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit(s)


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

Calories730 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber7 g
Protein27 g
Cholesterol20 mg
Sodium2010 mg
Trans Fat0.4 g
Potassium1500 mg
Calcium150 mg
Iron3 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
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!)

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 protein shreds. Cook, flipping once or twice, until cooked through, 6-8 min.**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 protein shreds 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, 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 protein shred and corn chowder between bowls.Sprinkle green onions and any remaining jalapeños over top, if desired.

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