Oven-Ready
Chesapeake-Style Chicken Chowder
with potatoes and corn
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Still want the great flavors and delicious dinners you’ve come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It’s like you worked for hours over a hot stove (we’ll keep your secret.)
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
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8 fl. oz. Cream Sauce Base
- 12 oz. Cooked Diced Red Potatoes
- 5 oz. Corn Kernels
- 1 oz. Crumbled Bacon
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1 oz. Seasoned Croutons
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Minced Garlic and Parsley
- 2 tsp. Chesapeake Seasoning
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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Calories430
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Carbohydrates35g
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Net Carbs32g
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Fat16g
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Protein37g
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Sodium1480mg
Recipe Steps
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
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1 Start the Chicken
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Pat chicken dry.Evenly divide chicken between both provided trays and add 1 tsp. olive oil to each tray. Spread chicken into an even layer.Bake both trays uncovered in hot oven, 15 minutes.Chicken will finish cooking in a later step. -
2 Prepare the Ingredients
Carefully remove trays from oven. Drain any excess liquid from trays. Trays will be hot! Use an oven mitt. Separate chicken pieces from one another if needed.
Drain potatoes.Evenly divide potatoes, corn, minced garlic and parsley, cream base, chicken base, flour, Chesapeake seasoning, a pinch of pepper, and 1/2 cup water between both trays. Stir to combine. -
3 Bake Meal and Crisp Bacon
Bake both trays uncovered in hot oven until broth has slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
While meal bakes, line a plate with a paper towel. Place bacon on towel-lined plate and microwave until crispy, 30-60 seconds.Crush croutons in shipping bag.Carefully remove plate from microwave and trays from oven.To serve, garnish chowder with crushed croutons and crispy bacon. Bon appétit!
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