avec oignons verts
Ingrédients : Pomme de terre Russet • Poitrine de poulet en dés • Maïs facile à décongeler (maïs, vinaigre modifié) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • 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 (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Ail • Oignon vert.
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Poitrine de poulet en dés
340 g
Pomme de terre Russet
2 unit(s)
Maïs en grains
113 g
Gousses d'ail
1 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Green Onion
1 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Mélange d'épices pour sauce crémeuse
20 g
Jalapeno
1 unit(s)
Sel*
0.125 tsp
Lait*
0.5 cup
Butter*
1 tbsp
Poivre*
0.125 tsp
Huile*
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
