6-Serving Meal
Loaded Potato and Chicken Chowder
serves 6
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 6)
- 6 Russet Potatoes
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 6 oz. Light Sour Cream
- 6 oz. Shredded Cheddar Cheese
- 4 oz. Bacon Bits
- 3 oz. Cream Cheese
- 1½ oz. Flour
- 6 tsp. Chicken Broth Concentrate
- 4 Green Onions
- 2 tsp. Garlic Pepper
- 2 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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Calories710
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Carbohydrates49g
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Net Carbs46g
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Fat35g
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Protein49g
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Sodium2160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Pot
- 1 Microwave-Safe Plate
- 1 Microwave
- 1 Plate
- 1 Peeler
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 Prepare the Ingredients
Line a microwave-safe plate with a paper towel. Spread bacon evenly on towel-lined plate. Microwave until crisp, 1-2 minutes.
While bacon microwaves, peel and cut potatoes into 1" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Carefully remove bacon from microwave.Pat chicken dry. Halve any large pieces to roughly match smaller pieces. Season all over with half the garlic salt (reserve remaining for broth). -
2 Cook the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Transfer chicken to a plate. Keep pot over medium-high heat; no need to wipe clean. -
3 Cook the Potatoes
Add 1 Tbsp. olive oil, potatoes, white portions of green onions, and 1/4 tsp. salt to hot pot. Stir occasionally until potatoes are slightly browned, 3-5 minutes.
Add flour and stir until no dry flour remains. -
4 Add the Broth
Add 4 1/2 cups water, cream base, chicken base, remaining garlic salt, and garlic pepper to hot pot. Stir to combine, cover, and bring to a simmer.
Once simmering, stir occasionally until potatoes are tender, 10-12 minutes. -
5 Add Chicken and Finish Dish
Add cream cheese, chicken, half the crispy bacon (reserve remaining for garnish), and half the shredded cheese (reserve remaining for garnish) to hot pot. Stir often until combined and chowder is slightly thickened, 3-4 minutes.
If too thick, add additional water, 1/4 cup at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chowder with sour cream, remaining shredded cheese, green portions of green onions, and remaining crispy bacon. Bon appétit!
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