Before starting, preheat the oven to 450˚F.Wash and dry all produce.Heat Guide for Step 4: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! 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 onion.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 chicken dry with paper towels, then place on another cutting board. Cut 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 concentrate. Bring to a gentle boil.Once boiling, reduce to medium-low, then add 1/2 cup (1 cup) milk. Cook, stirring occasionally, until broth 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.