Meal Kit
One-Pot Creamy Chicken Chowder
with poblano and crispy tortillas
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Scott Gorsky
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 4 oz. Light Cream
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 Lime
- 1 oz. Shredded Oaxacan Cheese
- ½ oz. Tortilla Strips
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Chile and Cumin Rub
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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Calories580
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Carbohydrates40g
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Net Carbs35g
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Fat30g
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Protein43g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium 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
Customize It Instructions
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If using whole chicken breasts, cut into 1" dice. Follow same instructions as diced chicken.
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If using shrimp, follow same instruction as chicken in Step 1 and 2, searing shrimp until they reach minimum internal temperature, 2-3 minutes per side. Add shrimp to chowder at the end of Step 4 and stir until shrimp are heated through, 1-2 minutes.
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If using Italian sausage, remove from casing and do not season. Follow same instructions as chicken in Steps 2 and 4
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into 1/4" dice.
Stem poblano pepper, seed, and cut into 1/2" dice. Wash hands and cutting board after prepping.Quarter lime.Pat diced chicken dry, and season with a pinch of salt and pepper. -
2 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.Reserve pot; no need to wipe clean. -
3 Start the Chowder
Return pot used to sear chicken to medium heat and add 2 tsp. olive oil.
Add onion and poblano (use less if spice-averse) to hot pot and stir often until vegetables are slightly softened, 3-5 minutes.Stir in corn and seasoning rub until combined.If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate. When cool enough to handle, crumble. Stir half into finished chowder and garnish with half. -
4 Finish the Chowder
Add chicken and any accumulated juices, 1/2 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 pepper. -
5 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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