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
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.
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.
You Will Need
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 chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Follow same instructions as diced chicken.
If using shrimp, follow same instructions as diced chicken in Steps 1 and 2 cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. Add shrimp to chowder right before plating.
If using Italian sausage, on a separate cutting board, remove sausage from casing. Follow same instructions as diced chicken in Steps 1 and 2, breaking up meat until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" 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 dry, and season all over 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.
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.
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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