with Green Onions
This chowder is made for chilly winter nights. 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: Russet potato • Chicken breast • Canned corn (peaches and cream whole kernel corn, water, sugar, salt) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion • Jalapeno pepper • 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 (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.
Allergens
Utensils
Tags
Chicken Breast, Diced
310 g
Russet Potato
2 unit(s)
Corn Kernels
170.5 mL
Garlic, cloves
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Green Onion
1 unit(s)
Zesty Garlic Blend
1 tbsp
Cream Sauce Spice Blend
2 tbsp
Jalapeño
1 unit(s)
Salt
0.125 tsp
Milk
0.5 cup
Unsalted Butter
1 tbsp
Pepper
0.125 tsp
Oil
1.5 tbsp
- 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.)
- Drain, then rinse corn and pat dry with paper towels. (NOTE: If you received canned corn, only use half the corn for 2 ppl. Reserve the remaining for another creation.)
- 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) oil and 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.
670
kcal
Calories
24
g
Fat
7
g
Saturated Fat
68
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
45
g
Protein
135
mg
Cholesterol
1450
mg
Sodium
0.4
g
Trans Fat
1850
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
