with Green Onions
Ingredients: Russet potato • Diced chicken breast • Thaw-friendly corn (corn, modified vinegar) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Jalapeno • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic • Green onion.
Allergens
Tags
Chicken Breast, Diced
340 g
Russet Potato
2 unit(s)
Corn Kernels
113 g
Garlic, cloves
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Green Onion
1 unit(s)
Zesty Garlic Blend
7 g
Cream Sauce Spice Blend
20 g
Jalapeño
1 unit(s)
Salt*
0.125 tsp
Milk*
0.5 cup
Butter*
1 tbsp
Pepper*
0.125 tsp
Oil*
1.5 tbsp
- 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 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.
- 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.
670
kcal
Calories
23
g
Fat
7
g
Saturated Fat
69
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
50
g
Protein
150
mg
Cholesterol
1360
mg
Sodium
0.4
g
Trans Fat
2100
mg
Potassium
150
mg
Calcium
4
mg
Iron
