avec oignons verts
Cette chaudrée hivernale est faite pour vous! Le poulet et le maïs forment un duo copieux et la touche de jalapenos vous réchauffera le corps et le cœur. Faites-vous plaisir! Ingrédients : Pomme de terre Russet • Poitrine de poulet • Maïs en conserve (pêches et crème grains de maïs entiers, eau, sucre, sel) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Oignon vert • Jalapeno • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites) • Ail.
Allergens
Utensils
Tags
Poitrine de poulet en dés
310 g
Pomme de terre Russet
2 unit(s)
Maïs en grains
170.5 mL
Gousses d'ail
1 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Oignons verts
1 unit(s)
Mélange d’épices acidulé à l’ail
1 tbsp
Mélange d'épices pour sauce crémeuse
2 tbsp
Jalapeño
1 unit(s)
Sel
0.125 tsp
Lait
0.5 cup
Beurre non salé
1 tbsp
Poivre
0.125 tsp
Huile
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
