Express
Cheesy Chicken Chowder
with herb butter biscuit
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 2 Pre-Baked Buttermilk Biscuits
- 4 oz. Carrot & Celery Blend
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Creme Fraiche
- 1 oz. Bacon Bits
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Flour
- 2 Green Onions
- 1 tsp. Seasoned Salt Blend
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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Calories770
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Carbohydrates44g
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Net Carbs41g
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Fat47g
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Protein44g
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Sodium2340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Microwave
- 1 Microwave-Safe Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken dry. Season all over with a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Start the Chowder
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add carrot & celery blend and white portions of green onions to hot pot. Stir occasionally until vegetables are slightly tender, 2-3 minutes.Add chicken and bacon. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Finish the Chowder
Add flour to hot pot and stir often until no dry flour remains.
Add 1 1/2 cups water, seasoned salt, and creme fraiche. Stir to combine and bring to a simmer.Once simmering, stir occasionally until vegetables are tender and chowder is slightly thickened, 3-5 minutes.If too thick, add additional water, 1/4 cup at a time, until desired consistency is reached.Remove from burner. Stir in half the cheese (reserve remaining for garnish) until melted and combined.While chowder cooks, continue recipe. -
4 Heat Biscuits and Finish Dish
Place biscuits on a microwave-safe plate.
Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave. Halve biscuits and evenly top cut-sides with softened butter.Plate dish as pictured on front of card, topping chowder with green portions of green onions and remaining cheese. Bon appétit!
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