Meal Kit
Family
One-Pot Chicken and Poblano Corn Chowder
serves 4 at $6.99 per serving
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
Chef
Rachel Post
In Your Box (serves 4)
- 16 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Light Cream
- 1 Yellow Onion
- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 3 oz. Shredded Oaxaca Cheese
- 1 oz. Tortilla Strips
- 4 tsp. Chicken Broth Concentrate
- 2 Tbsp. Taco Seasoning
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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Calories500
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Carbohydrates40g
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Net Carbs35g
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Fat24g
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Protein36g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 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. -
2 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. -
3 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. -
4 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. -
5 Finish the Dish
Plate dish as pictured on front of card, topping with cheese and tortilla strips. Bon appétit!
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