Creamy Chicken, Bacon & Corn Chowder
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Creamy Chicken, Bacon & Corn Chowder

Creamy Chicken, Bacon & Corn Chowder

with Kale & Cheesy Croutons

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
•Soy
•Wheat
•Milk

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

1

brown onion

2 clove

garlic

1 tin

sweetcorn

½ bag

kale

2

potato

1

carrot

1 bunch

spring onion

1 packet

diced bacon

(May be present: Soy. )

1 sachet

Nan's special seasoning

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, 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;)

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• When the soup is ready, remove from heat, then stir through roasted veggies, kale and light cooking cream.

6
6

• Divide chicken, bacon and corn chowder between bowls. • Top with cheesy croutons and spring onion to serve. Enjoy!