Smart 'Esquites' Bacon, Chicken Breasts and Corn Chowder
with Sour Cream and Feta
Let the flavours of the beloved Mexican street snack "elotes" in this reimagined stew version warm your hearts and your bellies. Our chowder is topped with chicken breasts, crispy bacon bits and tangy sour cream – it's the perfect balance of textures and flavours.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
2 unit(s)
Corn on the Cob
1 unit(s)
Sweet Potato
113 g
Mirepoix
56 mL
Cream
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain: Fish, Milk, Mustard, Sesame, Wheat, Egg)
½ tbsp
Mexican Seasoning
(May contain: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Green Onion
2 unit(s)
Chicken Breasts
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut bacon into 1/2-inch pieces.
- Heat a large pot over medium-high heat (use same for 4 ppl). When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: If bacon begins to brown too quickly, reduce heat to medium.)
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve fat in pot.
- While bacon cooks, on a clean cutting board, peel, then cut sweet potato into 1/4-inch pieces.
- Thinly slice green onion.
- Husk, then halve cobs crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- Reheat the same pot over medium heat.
- When hot, add mirepoix, corn and sweet potato. Cook, stirring often, until veggies are tender-crisp, 4-5 min.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
- Add cream sauce spice blend and half the Mexican seasoning (use all for 4 ppl). Stir to coat.
- Add vegetable stock powder, cream and 2 cups (3 1/2 cups) water. Bring to a simmer over high, then reduce heat to medium.
- Cook, stirring occasionally, until veggies are tender, 6-9 min. (TIP: If liquid reduces too quickly before veggies are tender, add water, 2 tbsp at a time).
- Season stew with salt and pepper to taste.
- Divide stew between bowls.
- Thinly slice chicken and divide between bowls.
- Dollop sour cream over top.
- Sprinkle bacon, feta and green onions over top.
If you've opted to add chicken breasts, while chowder cooks, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Thinly slice chicken. Top bowls with chicken.
