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
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

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
    602
  • Carbohydrates
    41g
  • Fat
    31g
  • Protein
    43g
  • Sodium
    1632mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

Before You Cook

  • 1

    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.

  • 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, 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 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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