Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
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)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 Lime
- 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.
Nutrition (per serving) N3DZaAqj
You Will Need
- Olive Oil
- 1 Medium Pot
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
Customize It Instructions
If using whole chicken breasts, cut into 1" dice. Follow same instructions as diced chicken.
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.
If using Italian sausage, remove from casing and do not season. Follow same instructions as chicken in Steps 2 and 4
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.
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.
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.
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.
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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