One-Pot Loaded Baked Potato and Chicken Chowder
with green onions
Prep & Cook Time: 50-60 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Sesame
Who’s excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it’s all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 2 oz. Crumbled Bacon
- 4 Green Onions
- 4 tsp. Chicken Broth Concentrate
- ½ tsp. Garlic Salt
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) N3D1M5Pj
You Will Need
- Olive Oil
- 1 Large 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
Prepare the Ingredients
Peel and cut potatoes into 1" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry and, on a separate cutting board, halve any large pieces to roughly match smaller pieces.
Cook the Chicken
Place a large pot over medium-high heat and add 1 tsp. olive oil.Add chicken and seasoning blend to hot pot. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Lower heat to medium-low.
Start the Chowder
Add 2 tsp. olive oil, potatoes, white portions of green onions, and a pinch of salt to hot pot.Stir occasionally until potatoes are lightly browned and green onions are tender, 3-5 minutes.
Finish the Chowder
Increase heat to medium-high. Add 3 1/2 cups water, chicken base, and garlic salt. Bring to a simmer.Once simmering, cover and stir occasionally until potatoes have softened, 6-8 minutes.Stir in cream cheese and cooked chicken. Return to a simmer.Once simmering, stir often until thoroughly combined and creamy, 1-2 minutes.If too thick, add water, 1/4 cup at a time, until desired consistency is reached. Remove from burner.
Finish the Dish
Stir half the bacon and half the green portions of green onions (reserve remaining of both for garnish) into hot pot.Remove from burner.Plate dish as pictured on front of card, garnishing with sour cream, shredded cheese, remaining green portions of green onions, and remaining bacon. Bon appétit!
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