All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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!
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
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, cut into 1" dice.
Cook the Chicken
Place a large pot over medium-low heat and add 1 tsp. olive oil.
Add chicken and mushroom seasoning 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. Keep pot over medium-low heat.
Start the Chowder
Add 2 tsp. olive oil, potatoes, and white portions of green onions 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 4 cups water, chicken base, and garlic salt. Bring to a simmer.
Once simmering, cover and stir occasionally until potatoes have cooked through, 6-8 minutes.
Stir in cheese spread and cooked chicken and return to a simmer. Once simmering, stir often until thoroughly combined, 1-2 minutes.
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 pot.
Plate dish as pictured on front of card, garnishing with sour cream, cheddar, remaining green portions of green onions, and remaining bacon. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.