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
A note about serious food allergies
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!
FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Cut potatoes into 1" dice.
Halve and peel onion. Cut halves into 1/2" dice.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken breasts dry, and on a clean cutting board, cut into 1" dice.
Brown the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pot. Stir occasionally until browned all over, 4-6 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Transfer chicken to a plate. Keep pot over medium-high heat.
Start the Chowder
Add 1 tsp. olive oil, onion, poblano, potatoes, and seasoning blend to hot pot. Stir occasionally until onion and poblano soften, 8-10 minutes.
Stir in corn until combined.
Finish the Chowder
Add light cream, chicken base, 2 cups water, and diced chicken to hot pot. Stir occasionally until soup has thickened, potatoes are fork-tender, and chicken reaches a minimum internal temperature of 165 degrees 10-12 minutes.
Season with 1/4 tsp. salt and a pinch of pepper. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping with cheese and tortilla strips. Bon appétit!
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