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.
1 packet
Light Cooking Cream
1
Garlic
1 packet
Parmesan Cheese
1 packet
Baby Spinach Leaves
1 tin
Sweetcorn
330 g
Chicken Tenderloins
1 packet
Soffritto Mix
1
Potato
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken Stock Pot
In a large saucepan or pot, add a drizzle of olive oil over high heat. Add chicken tenderloins, sofrito mix and a good pinch of salt. Cook, tossing, until chicken is golden and cooked through, 6-8 minutes. Transfer chicken to a plate.
While chicken and veggies are cooking, cut potatoes into small chunks. Drain sweetcorn. Peel garlic and crush using the flat side of a knife.
Add garlic & herb seasoning, garlic and cook until fragrant, 1 minute. Add boiling water, chicken stock pot and potato and bring to boil. Reduce heat to medium and simmer, covered, until potato is tender, 12-15 minutes. Lightly crush potato with a potato masher or fork. Add light thickened cream, butter and corn, stir to combine and simmer until slightly reduced, 2-3 minutes. Remove from heat.
Slice chicken. Add chicken (plus any resting juices!) and baby spinach leaves and stir to combine. Season to taste. Divide one-pot chicken & corn chowder soup with potatoes between bowls. Top with grated Parmesan cheese.