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 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

Look at the things that are going into this chowder. They all have separate names, but you could just call them this: delicious, delicious, and delicious. Acidy bright lemon, succulent chicken, fresh asparagus, all put together in one yummy soup. Deliciousness X3? You better put this in your basket fast.

In Your Box (serves 2)

  • 3 oz. Roasted Red Peppers
  • 5 oz. Asparagus
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    2 oz. Light Cream Cheese
  • 2 tsp. Chicken Broth Concentrate
  • 1 Shallot
  • Info
    ⅓ oz. Butter
  • 2 Green Onions
  • Info
    ½ oz. Flour
  • 1 Lemon

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Customize It Instructions

  • If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.

  1. 1

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into 1” pieces.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Cut roasted red peppers into 1/2" pieces.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    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.

    Once butter has melted, add asparagus, white portions of green onions, shallot, 1/4 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 in pot.

  4. 4

    Finish the Chowder

    Add 11/4 cups water, chicken broth concentrate, and cream cheese to hot pot. 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, 1/4 tsp. salt, and a pinch of pepper until heated through and combined.

    If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

    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, if desired. Bon appétit!

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