Chicken and Corn Chowder

Very High Fibre

Spicy

High Protein

with Green Onions

8 min

Difficulty: 2/3

Canadian

Ingredients: Russet potato • Diced 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.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Tags

Very High Fibre

Soup-stew

Regional-specialty

Spicy

High Protein

Quick

Winter-warmers

Ingredients

Chicken Breast, Diced

340 g

Russet Potato

2 unit(s)

Corn Kernels

113 g

Garlic, cloves

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Green Onion

1 unit(s)

Zesty Garlic Blend

7 g

Cream Sauce Spice Blend

20 g

Jalapeño

1 unit(s)

Salt

0.125 tsp

Milk

0.5 cup

Butter

1 tbsp

Pepper

0.125 tsp

Oil

1.5 tbsp

Preparation

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 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 servings. 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.
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 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 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.