Beyond Meat® and Corn Chowder
with Green Onions
This chowder made for chilly winter nights is calling your name! Chicken and corn make a hearty combo in this big bowl of goodness, while a touch of jalapeño kicks up the flavour. Time to get cozy!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
2 unit
Russet Potato
113 g
Corn Kernels
1 unit
Garlic, cloves
1 unit
Chicken Broth Concentrate
1 unit
Green Onion
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Jalapeño
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
• Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4: Mild:1/2 tbsp (1 tbsp) • Medium: 1 tbsp (2 tbsp) Spicy: 1 1/2 tbsp (3 tbsp) • Extra-spicy: 2 tbsp (4 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 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!)
Heat a large pot over medium-high heat. • When 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, then 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 with seasonings, 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 the pot with chowder. • Season with salt and pepper, to taste, then stir to combine.
Divide chicken and corn chowder between bowls. • Sprinkle green onions and any remaining jalapeños over top, if desired.
