Hearty Broccoli Cheddar Chowder with Chicken
with Potatoes & Scallions
Get this hearty, comforting bowl of creamy deliciousness on the table in just 25 minutes! While potatoes and broccoli cook until tender, you’ll make a deeply flavorful broth with garlic and scallions, then add our signature cheese roux base to make a rich, luscious soup. Once you add the veggies, mustard, and cheddar, it’s go time. Grab your favorite spoon for this cozy, satisfying chowda you’ll be prouda!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
8 ounce
Broccoli Florets
2 unit
Scallions
1 clove
Garlic
1 tablespoon
Fry Seasoning
4 ounce
Cream Sauce Base
(Contains: Milk)
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
2 unit
Veggie Stock Concentrate
½ cup
Cheddar Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Dijon Mustard
10 ounce
Chicken Breast Strips
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice potatoes into ½-inch pieces. Place in a medium pot (large pot for 4 servings) with enough salted water to cover by 2 inches; bring to a boil and cook until tender, 10-12 minutes. Drain and set aside.
• While potatoes cook, cut broccoli into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Place broccoli and 2 TBSP water (4 TBSP for 4 servings) in a large microwave-safe bowl; cover with plastic wrap. Microwave until tender, 3-4 minutes. Carefully remove plastic wrap and drain.
Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate; reserve pot.
• Meanwhile, heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, garlic, and Fry Seasoning. Cook, stirring, until fragrant, 1 minute. • Stir in cream sauce base, cheese roux, stock concentrates, and 2 cups water (4 cups for 4 servings). Bring to a simmer and cook, stirring occasionally, until slightly thickened, 1 minute.
Use pot used for chicken here.
• Stir broccoli, potatoes, cheddar, sour cream, and half the mustard (all for 4 servings) into same pot until fully combined and cheese is incorporated. Season with salt and pepper to taste. (TIP: If your potatoes aren’t finished cooking yet, just stir them in when they’re tender.) Remove from heat.
Stir in chicken along with broccoli and potatoes.
• Divide soup between bowls; garnish with scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
