Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, half the seasoned salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with 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 remaining seasoned salt and pepper.

Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until chicken is golden-brown, 2-3 min. (NOTE: Chicken will finish cooking in step 5.)Add corn, garlic, Cream Sauce Spice Blend and 1 tbsp jalapeños. (NOTE: Reference heat guide.) Stir until chicken and corn are coated with spice blend, 30 sec.

Add 1 1/2 cups water (2 1/2 cups for 4 ppl), 1/2 cup milk (dbl for 4 ppl) and broth concentrate. Bring to a gentle boil. Once boiling, reduce to medium-low. 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 the pot with chowder. Season with salt and pepper, to taste, then stir to combine.

Divide chowder between bowls. Sprinkle green onions and any remaining jalapeños over top, if desired.