Meal Kit

Lemony Chicken and Asparagus Chowder

with roasted red peppers

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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)

  • 3 oz. Roasted Red Peppers
  • 5 oz. Asparagus
  • 2 Green Onions
  • Info
    ⅓ oz. Butter
  • Info
    ¼ oz. Flour
  • 1 Shallot
  • 2 tsp. Chicken Broth Concentrate
  • Info
    2 oz. Light Cream Cheese
  • 1 Lemon
  • 12 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
    405
  • Carbohydrates
    17g
  • Fat
    19g
  • Protein
    41g
  • Sodium
    1674mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium 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
  1. 1

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into 1” lengths. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Cut roasted red peppers into ½" pieces. Mince shallot. Pat chicken dry.

  2. 2

    Cook the Chicken

    Place a medium pot over medium heat. Add 1 tsp. olive oil and chicken to hot pot. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to a plate. Keep pot over medium heat.

  3. 3

    Start the Chowder

    Add 2 tsp. olive oil and butter to hot pot. Let butter melt. Add asparagus, white portions of green onions, shallot, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until vegetables begin to soften, 3-4 minutes. Stir in flour until no dry flour remains.

  4. 4

    Finish the Chowder

    Add 1¼ cups water, chicken broth concentrate, and cream cheese. Stir to combine, then bring to a simmer. Once simmering, stir occasionally until creamy and slightly thickened, 3-5 minutes. Stir in chicken and any accumulated juices, roasted red peppers, 2 tsp. lemon juice, ¼ tsp. salt, and a pinch of pepper until heated through and combined. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chowder with green portions of green onions. Squeeze lemon wedges over to taste. Bon appétit!

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