Plant-Based Protein Shreds and Corn Chowder
with Green Onions
This chowder is made for chilly winter nights—and it's calling your name! Protein shreds and corn are the stars of the show 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
200 g
Plant-Based Protein Shreds
2 unit(s)
Russet Potato
113 g
Corn Kernels
1 unit(s)
Garlic, cloves
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Green Onion
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit(s)
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: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! 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 the pot is hot, add 1/2 tbsp (1 tbsp) oil and 1 tbsp (2 tbsp) butter, then protein shreds. Cook, flipping once or twice, until cooked through, 6-8 min.**Reduce heat to medium. Add corn, garlic, Zesty Garlic Blend, Cream Sauce Spice Blend and 1 tbsp (2 tbsp) jalapeños. (NOTE: Reference heat guide.) Stir until protein shreds 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, 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 chowder. Season with salt and pepper, then stir to combine.
Divide protein shred and corn chowder between bowls.Sprinkle green onions and any remaining jalapeños over top, if desired.
