Tofu and Corn Chowder
with Green Onions- Soy
- Sulphites
- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
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!
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
2 unit(s)
Russet Potato
113 g
Corn Kernels
1 unit(s)
Garlic, cloves
2 unit(s)
Chicken Broth Concentrate
2 unit(s)
Green Onion
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
2 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Jalapeño
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
½ cup
Milk*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
• 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) oiland 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.
If you've opted to get tofu, cut into 1-inch pieces, then cook them in the same
way the recipe instructs you to cook the diced chicken.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The chowder has good flavor, though some found it a bit bland. Adding more vegetables could enhance the taste.
- Ease of prep: The recipe is straightforward, but the amount of potatoes may need adjusting for better balance.
- Suggestions: Consider using less potato; one may be sufficient. Try plant-based chicken substitutes or pureed white beans instead of tofu.
- Portions: The dish is filling and reheats well for leftovers, making a satisfying lunch the next day.
- Consistency: For a thinner consistency, add more milk or liquid to achieve your preferred texture.
