Chicken and Corn Chowder

Swap to veg protein

Family Friendly

Optional Spice

with Green Onions

8 min

Difficulty: 2/3

Canadian

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!

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Measuring Cups

Tags

Family Friendly

Optional Spice

Climate-conscious

Ingredients

Chicken Breast, Diced

310 g

Russet Potato

2 unit(s)

Corn Kernels

113 g

Garlic, cloves

1 unit(s)

Chicken Broth Concentrate

2 unit(s)

Green Onion

2 unit(s)

Zesty Garlic Blend

1 tbsp

Cream Sauce Spice Blend

2 tbsp

Jalapeño

1 unit(s)

Milk

0.5 cup

Unsalted Butter

1 tbsp

Salt

0.125 tsp

Oil

1.5 tbsp

Pepper

0.125 tsp

Preparation

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) 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.