Express
Chicken, Corn, and Poblano Chowder
with bacon and croutons
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Tom Scodari
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 take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
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8 fl. oz. Cream Sauce Base
- 6 oz. Diced Poblanos
- 6 oz. Corn Kernels
- 3 oz. Diced White Onion
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2 oz. Seasoned Croutons
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1 oz. Flour
- 1 oz. Crumbled Bacon
- 4 tsp. Chicken Broth Concentrate
- 1 tsp. Garlic Salt
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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Calories460
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Carbohydrates33g
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Net Carbs30g
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Fat20g
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Protein37g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large 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
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1 Cook the Vegetables
Place a large pot over medium heat and add 2 tsp. olive oil. Add onions and poblanos (to taste) to hot pot and stir occasionally until tender and translucent, 4-6 minutes.
Transfer vegetables to a plate and set aside. Keep pot over medium heat; no need to wipe clean. -
2 Cook Chicken and Crisp Bacon
Pat chicken dry.
Add 2 tsp. olive oil, chicken, garlic salt, and a pinch of pepper to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, line a plate with a paper towel. Evenly spread bacon on towel-lined plate. Microwave until crisp, 1-2 minutes.Carefully remove from microwave. -
3 Make the Chowder
Stir flour into hot pot with chicken until no dry flour remains.
Add chicken base, cream base, and 2 cups water. Stir to combine and bring to a simmer.Once simmering, reduce heat to medium-low and add cooked vegetables (to taste), half the crisped bacon (reserve remaining for garnish), and corn. Stir occasionally until combined and heated through, 4-6 minutes.Remove from burner. -
4 Finish the Dish
Coarsely crush croutons in shipping bag, if desired.
Plate dish as pictured on front of card, topping chowder with crushed croutons and remaining crisped bacon. Bon appétit!
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