Chicken and Corn Chowder
with potatoes and carrots
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
In Your Box (serves 2)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
- 12 oz. Carrot
- 10 oz. Corn Kernels
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- ¼ oz. Parsley
- 2 tsp. Chimichurri 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) BqB9lGPm
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Calories880
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Carbohydrates91g
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Net Carbs80g
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Fat26g
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Protein79g
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Sodium1800mg
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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prepare the ingredients
Peel, trim, and cut carrot into 1/2" dice.
Cut potatoes into 1" dice.Mince parsley.Season chicken with 1/4 tsp. salt and a pinch of pepper. -
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 1/4 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. -
finish the chowder
After cooking 3 1/2 hours, add cheese spread and butter to slow cooker. Cook additional half an hour then stir to incorporate and chowder base thickens.
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finish the dish
Plate as shown.
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