Family Meal Kit
One-Pot Rockefeller Chicken Chowder
with Parmesan and green onions
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
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!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 5 oz. Baby Spinach
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4 oz. Shredded Parmesan Cheese
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4 oz. Sour Cream
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3 oz. Cream Cheese
- 6 tsp. Chicken Broth Concentrate
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1 oz. Flour
- 4 Green Onions
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) lObQAYqV
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Calories530
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Carbohydrates28g
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Net Carbs26g
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Fat26g
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Protein46g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large 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
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1 Prepare the Ingredients
Cut potatoes into 1/2" dice.
Coarsely chop spinach.Trim green onions and slice white portions into 1/2" pieces and thinly slice green portions on an angle. Keep white and green portions separate.Pat chicken dry. -
2 Start the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot and 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-high heat. -
3 Start the Chowder
Add 2 tsp. olive oil, white portions of green onions, and potatoes to hot pot. Stir often until potatoes begin to soften, 6-8 minutes.
Add flour and stir until no dry flour remains.Stir in 2 1/4 cups water, chicken base, 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 the Chowder
Add chicken, spinach, shredded cheese, and a pinch of salt and pepper to hot pot.
Stir often until spinach has wilted and chicken is warmed through, 1-2 minutes.If chowder is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with sour cream and green portions of green onions. Bon appétit!
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