• 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 chicken dry with paper towels, then, on a separate cutting board, cut 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.

• Divide chicken and corn chowder between bowls.
• Sprinkle green onions and any remaining jalapeños over top.

If you've opted to get chicken breast, cut into 1-inch pieces, then cook in the same way recipe instructs you to cook chicken tenders.