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
2 unit
Corn
4 ounce
Bacon
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
12 ounce
Chicken Cutlets
1 unit
Lime
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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 ¼-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, ½ 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.
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.
