Creamy Chicken & Bacon Chowder
with Corn, Potatoes, Scallions & Lime
- Milk
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** This creamy chowder comes together fast using a smart shortcut. (Psst! You microwave the potatoes first!) Roasted chicken and bacon pair with corn and potatoes in a rich, creamy broth enhanced with lime zest and scallions. It’s a hearty bowl full of bold flavor and cozy vibes that's ready in a flash.
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
2 unit
Scallions
1 unit
Chicken Stock Concentrate
4 ounce
Bacon
2 unit
Corn
4 tablespoon
Cream Cheese
(Contains: Milk)
12 ounce
Potatoes
1 unit
Lime
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Drain and rinse corn. Zest and quarter lime.
• Pat chicken dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest later), salt and pepper. • Place chicken on one side of a lightly oiled baking sheet. Arrange bacon in a single layer on empty side of sheet. Roast on top rack until chicken is browned and cooked through and bacon is crispy, 15-20 minutes. (For 4 servings, divide chicken and bacon between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.) • Transfer chicken to a cutting board and bacon to a paper-towel-lined plate. TIP: For perfect timing, start Step 3 when chicken and bacon have about 10 minutes remaining.
• While chicken and bacon roast, place potatoes in a medium microwave-safe bowl; cover with plastic wrap. Microwave until fork-tender, 3-5 minutes.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring frequently, until fragrant, 1 minute. • Add another drizzle of oil, corn, garlic powder, remaining Fry Seasoning, 1⁄2 tsp sugar(1 tsp for 4 servings), salt, and pepper. Cook, stirring often, until corn is slightly charred, 3-4 minutes. • Reduce heat to medium low. Whisk in cream cheese, stock concentrate, and 1 cup water (2 cups for 4). Cook, stirring constantly, until cream cheese is combined and mixture has thickened, 2-3 minutes.
• Once bacon is cool enough to handle, roughly chop. • Stir lime zest, potatoes, and bacon into pot. Taste and season with salt and pepper. TIP: If chowder seems too thick, add water 1 TBSP at a time until it reaches desired consistency.
• Thinly slice chicken crosswise. • Divide chowder between shallow bowls. Top with chicken, scallion greens, and a squeeze of lime juice. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the comforting taste, though some found it bland and wanted more seasoning or depth of flavor.
- Ease of prep: Quick and simple to make, but several had issues with potato cooking times and achieving the right consistency.
- Suggestions: Consider adding more liquid for a true chowder texture; try shredding the chicken and mixing it in 🍲.
- Portions: Some felt there wasn't enough broth or "chowder" element compared to the amount of potatoes and other ingredients.
- Customization: Experiment with adding cheese, omitting lime, or adjusting spices to suit your taste preferences.
