Slow Cooker

Chicken and Corn Chowder

with potatoes and carrots

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Red Potatoes
  • 2 tsp. Chimichurri Seasoning
  • ¼ oz. Parsley
  • Info
    2⅖ oz. Basil & Parmesan Cheese Spread
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • 12 oz. Carrot
  • Info
    6 tsp. Chicken Demi-Glace
  • 10 oz. Corn Kernels
  • 20 oz. Diced Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    879
  • Carbohydrates
    91g
  • Fat
    26g
  • Protein
    79g
  • Sodium
    1805mg

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
  1. 1

    prepare the ingredients

    Peel, trim, and cut carrot into ½" dice. Cut potatoes into 1" dice. Mince parsley. Season chicken with ¼ tsp. salt and a pinch of pepper.

  2. 2

    start the chowder

    Place slow cooker liner in slow cooker, if desired. If using an electric pressure cooker, fold top edges in before putting on lid. Combine chicken, carrots, potatoes, corn, demi, seasoning, 1 cup of water, and ¼ tsp. salt and a pinch of pepper in slow cooker. Turn slow cooker on to high heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4 hours.

  3. 3

    finish the chowder

    After cooking 3 ½ hours, add cheese spread and butter to slow cooker. Cook additional half an hour then stir to incorporate and chowder base thickens.

  4. 4

    finish the dish

    Plate as shown.

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