4-Serving Meal

One-Pot Chicken and Poblano Corn Chowder

serves 4 at $6.99 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories 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

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 4)

  • 24 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Yellow Onion
  • Info
    8 oz. Light Cream
  • 4 tsp. Chicken Broth Concentrate
  • 2 Tbsp. Taco Seasoning
  • 1 oz. Tortilla Strips
  • 1 Poblano Pepper
  • 5 oz. Corn Kernels
  • 12 oz. Yukon Potatoes
  • Info
    3 oz. Shredded Oaxacan Cheese

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
    574
  • Carbohydrates
    41g
  • Fat
    26g
  • Protein
    44g
  • Sodium
    1750mg

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
  1. 1

    Prepare the Ingredients

    Cut potatoes into 1" dice. Halve and peel onion. Cut halves into ½" dice. Stem poblano pepper, seed, and cut into ½" 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 diced chicken breasts dry.

    [NEW PIC: no longer dicing chicken]

  2. 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 ¼ tsp. salt and a pinch of pepper. Transfer chicken to a plate. Keep pot over medium-high heat.

  3. 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. 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 ¼ tsp. salt and a pinch of pepper. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping with cheese and tortilla strips. Bon appétit!

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