Express
Rockefeller-Style Chicken Thigh Chowder
with spinach and Parmesan
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Cooked Diced Red Potatoes
- 2 oz. Baby Spinach
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1 oz. Seasoned Croutons
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1 oz. Cream Cheese
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1 oz. Shredded Parmesan Cheese
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
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.
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Nutrition (per serving)
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Calories500
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Carbohydrates41g
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Net Carbs37g
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Fat20g
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Protein40g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
Before You Cook
Cooking Guidelines
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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Mince garlic.
Pat chicken thighs dry and season with a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pot and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes.Add garlic and stir occasionally until fragrant, 30-60 seconds.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely crush croutons in shipping bag.
Tear spinach into smaller pieces.Drain potatoes. -
3 Start the Chowder
Add flour to hot pot and stir until no dry flour remains.
Stir in 11/2 cups water, potatoes, chicken base, softened cream cheese, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer.Once simmering, stir often until smooth and slightly thickened, 3-5 minutes. -
4 Finish Chowder and Finish Dish
Add spinach and shredded cheese to hot pot. Stir until spinach is wilted and cheese is melted and combined, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!
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