Quarantine Cooking: One-Pot Creamy Chicken Chowder

I mentioned back at the beginning of this quarantine that I was planning to order a some Home Chef meals each week to get us through. We’ve been using the service for the last couple years (Previous posts: Reviewing Home Chef and Home Chef: 1 Year Check In) and I figured it was a great way to have some more exciting dinners when I’m stuck at home cooking for week after week.

Anyways, I was thinking that maybe some of you were getting bored with your dinners too. So, I thought I’d share one of our favorite dishes from the past couple weeks: One-Pot Creamy Chicken Chowder. Our subscription is set to serve 2 with each meal (I usually stretch it to three for Jack by adding extra sides). I’d recommend doubling or tripling this recipe for a family or to have some leftovers — that’s what we will be doing next time I make it!

One-Pot Creamy Chicken Chowder

Ingredients to serve 2 people:

• 1 yellow onion, diced
• 1 poblano pepper, diced
• 3 oz corn kernels
• 1 lime
• 12 oz boneless skinless chicken breasts, diced
• 1 Tbsp chile and cumin rub
• 4 oz light cream
• 2 tsp chicken base
• 1 oz shredded oaxacan cheese
• ½ oz tortilla strips (optional, we left them out)

Step 1: Prepare Your Ingredients.

Halve, peel and dice the onion into 1/4″ pieces. Stem poblano pepper, seed and cut into 1/2″ dice. Quarter lime. Dice chicken, pat it dry and season with salt and pepper.

Step 2: Sear the Chicken.

Place a medium pot over medium-high heat, add 1 tsp olive oil. Add chicken and stir until browned, about 4 – 6 minutes. Transfer to a bowl.

Step 3: Make the Chowder.

Return pot to medium heat and add 2 tsp olive oil. Add onion and poblano and stir until slightly softened, about 3 – 5 minutes. Stir in corn and seasoning rub until combined.

Add chicken and any accumulated juices, ½ cup water, cream and chicken base to pot. Stir to combine and bring to a simmer. Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, about 5-7 minutes. Season with a pinch of pepper.

Step 4: Finish the dish.

Serve chowder into bowls and garnish with cheese and tortilla strips. Squeeze a lime wedge over the top. Enjoy!

I made this for Travis and myself last week and we loved it. We did skip the tortilla chips, because we both don’t like the random pokey bits of tortillas trying to stab you when you eat your soup. Next time I make this, I’ll also throw in some easy biscuits so we have something to dip into the chowder broth!

Give $35, Get $35 Referral Code
If you would like to try Home Chef, you are welcome to use my special referral code: https://www.homechef.com/invite/gbd4Ves20o5rY Those who sign up using the referral invitation will receive a $35 discount off of their first order and I will earn $35 in Home Chef credit towards a future order.

If you do decide to try Home Chef, please let me know what you think! A little tip though, when you sign up for your first delivery go in and immediately “pause” your second delivery date. That way you can try out a box and decide whether you want to keep the subscription before having to pay for a second box. Then, if you don’t like it just hit “cancel” and you won’t get any more boxes or be charged more than your initial payment.

Disclosure: This post was not sponsored. I pay for my Home Chef subscription with my own money. If you choose to use my special referral promo code, I will receive a credit towards my future Home Chef orders. For anyone who does decide to use the code… my tummy thanks you!