Express
Cheesy Chicken Broccoli Chowder
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked Diced Red Potatoes
- 6 oz. Broccoli Florets
- 2 oz. Light Cream Cheese
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Creme Fraiche
- 2 Green Onion
- ½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories590
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Carbohydrates38g
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Net Carbs34g
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Fat28g
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Protein45g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. diced chicken, follow same instructions as 10 oz. diced chicken, working in batches if necessary.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.
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If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as chicken in Steps 2 and 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry. -
2 Start the Chowder
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add chicken, broccoli, potatoes, and white portions of green onions to hot pot.Cover, and stir occasionally until broccoli is bright green, 3-5 minutes.Uncover and stir in flour until no dry flour remains in pot. -
3 Finish the Chowder
Stir chicken base, cream cheese, 11/2 cups water, 1/4 tsp. salt, and a pinch of pepper into hot pot. Bring to a simmer.
Once simmering, cover, and stir occasionally until chowder has thickened and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Remove from burner. Stir in shredded cheese until fully combined. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chowder with créme fraîche and green portions of green onions. Bon appétit!
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