Chicken 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 jalapeños 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
310 g
Chicken Breast Tenders
460 g
Russet Potato
113 g
Corn Kernels
1 unit
Garlic, cloves
1 unit
Chicken Broth Concentrate
1 unit
Green Onion
½ tbsp
Seasoned Salt
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Jalapeño
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 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 (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.
