Creamy Chicken, Bacon & Corn Chowder

Name: Creamy Chicken, Bacon & Corn Chowder with Kale & Cheesy Croutons
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 brown onion; 2 clove garlic; 1 tin sweetcorn; ½ bag kale; 2 potato; 1 carrot; 1 bunch spring onion; 1 packet diced bacon; 1 sachet Nan's special seasoning; 1.5 cup water; 1 tsp plain flour; 1 Bake-At-Home Ciabatta; 1 packet Cheddar cheese; 1 packet light cooking cream; 1 packet chicken breast

with Kale & Cheesy Croutons

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We couldn’t be prouda of this chowda! This creamy soup has all the veggies worth boasting about, like carrot, kale and tender potatoes. Light cooking cream is swirled in for extra richness, then it's all topped with cheesy croutons for extra decadence.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

2 clove

garlic

1 tin

sweetcorn

½ bag

kale

potato

carrot

1 bunch

spring onion

1 packet

diced bacon

(May be present: Soy, Milk.)

1 sachet

Nan's special seasoning

Bake-At-Home Ciabatta

(Contains: Gluten, Wheat, Soy; May be present: Milk, Eggs, Sesame, Lupin, Almond, Hazelnut.)

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

light cooking cream

(Contains: Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

plain flour

(Contains: Gluten, Wheat;)

Nutritional Values

Energy (kJ)3673 kJ

Fat34.4 g

of which saturates16.7 g

Carbohydrate74.8 g

of which sugars21.3 g

Protein61 g

Sodium1632 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. Drain sweetcorn. Roughly tear kale leaves (see ingredients), then discard stem. Cut potato and carrot into small chunks. Thinly slice spring onion. Cut chicken breast into 2cm chunks. • Place potato and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper, toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned, 5-6 minutes. Transfer to a bowl. • Meanwhile, heat a large saucepan over high heat with a drizzle of olive oil. • Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 3-4 minutes. Add corn and cooked chicken and cook for a further 3-4 minutes.

• Add garlic and Nan's special seasoning cook until fragrant, 1-2 minutes. • Add the water and flour, stir to combine. Bring to the boil, then reduce heat to medium and cook until slightly thickened, 5-6 minutes.

• Cut or tear the bake-at-home ciabatta (see ingredients) into bite-sized chunks. • Place ciabatta chunks on a second lined oven tray. Drizzle with olive oil, sprinkle with shredded Cheddar cheese and season with salt and pepper. Toss to coat. • Bake until golden, 5-7 minutes.