Express
Cheesy Chicken Broccoli Chowder
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
David Padilla
There may be green shoots, but it ain't spring yet. In fact, it's still chowder season, and we have our soup spoon prepared for this wonder. All the great flavors of broccoli cheddar soup, with meaty good chicken added. Keep souping it up until the birds start chirping.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked Diced Red Potatoes
- 6 oz. Broccoli Florets
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2 oz. Light Cream Cheese
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2 oz. Shredded Cheddar Cheese
- 2 Green Onions
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1 oz. Creme Fraiche
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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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