One-Pot Creamy Chicken Chowder

with poblano and crispy tortillas

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

In this meal, we're adding all kinds of delicious parts for a whole chowder that's tasty beyond its components. Diced chicken combined with sweet corn and feisty poblano, then simmered in cream to achieve supreme soup sublimation. (In one pot, no less!) The resulting soup, topped with cheese and crunchy tortilla strips, is the ultimate case of multiplication by addition: This chowder is excellent times delicious times easy.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 1 Poblano Pepper
  • 3 oz. Corn Kernels
  • 1 Lime
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    4 fl. oz. Light Cream
  • 2 tsp. Chicken Base
  • Info
    1 oz. Shredded Oaxacan Cheese
  • ½ oz. Tortilla Strips

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

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" dice. Stem poblano pepper, seed, and cut into ½" dice. Wash hands and cutting board after prepping. Quarter lime. Pat diced chicken dry, and season with a pinch of salt and pepper. If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Season same amount.

  • Step 2 - Sear the Chicken

    Sear the Chicken

    Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes. Transfer to a plate. Chicken will finish cooking in a later step. If using whole chicken breasts, follow same instructions. Reserve pot; no need to wipe clean.

  • Step 3 - Start the Chowder

    Start the Chowder

    Return pot used to sear chicken to medium heat and add 2 tsp. olive oil. Add onion and poblano (to taste) to hot pot and stir often until vegetables are slightly softened, 3-5 minutes. Add corn and seasoning rub and stir until completely combined.

  • Step 4 - Finish the Chowder

    Finish the Chowder

    Add chicken and any accumulated juices, ½ cup water, cream, and chicken base to pot. Stir to combine and bring to a simmer. Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. For a thinner texture, stir in additional water 1 Tbsp. at a time until desired texture is reached. Remove from burner. Season with a pinch of salt and pepper.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chowder with cheese and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!

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