Creamy Chicken, Bacon & Veggie Chowder

Name: Creamy Chicken, Bacon & Veggie Chowder with Kale & Cheesy Croutons
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 brown onion; 2 clove garlic; 1 stalk celery; 2 potato; 1 sachet garlic & herb seasoning; 1 packet diced bacon; 1.5 cup water; 1 packet vegetable stock pot; 1 Bake-At-Home Ciabatta; 1 packet light cooking cream; 1 packet chicken breast; 1 carrot; 1 bag kale; 1 packet Cheddar cheese

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 corn, kale and tender potatoes. Light cooking cream is swirled in for extra richness, then, it's all topped with cheesy croutons for extra decadence.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

Gluten

•Soja

•Wheat

•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 stalk

celery

potato

1 sachet

garlic & herb seasoning

1 packet

diced bacon

1 packet

vegetable stock pot

Bake-At-Home Ciabatta

1 packet

light cooking cream

1 packet

chicken breast

carrot

1 bag

kale

1 packet

Cheddar cheese

Not included in your delivery

olive oil

1.5 cup

water

Nutritional Values

Energy (kJ)3816 kJ

Fat35.9 g

of which saturates18 g

Carbohydrate79.2 g

of which sugars22.5 g

Protein63.9 g

Sodium2105 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. Slice kernels off corn cob. Roughly tear kale leaves (see ingredients), then discard stem. Cut potato and carrot into small chunks. Cut chicken breast into 2cm chunks. • Place potato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with garlic and herb seasoning and toss to coat. • Roast until tender, 20-25 minutes.

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

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Meanwhile, heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned, 5-6 minutes. Transfer to a bowl. Return saucepan to medium high heat with a drizzle of olive oil. Cook diced bacon, sweetcorn and onion, breaking up bacon with a spoon, until golden, 4-5 minutes. • Return chicken to the pan.

• Add garlic and cook until fragrant, 1-2 minutes. • Add the water and vegetable stock pot. Bring to the boil, then reduce heat to medium and cook until slightly thickened, 10-12 minutes.

• Cut or tear 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.

Little cooks: Lend a hand by tearing the ciabatta and tossing it with the olive oil and seasonings!