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[Easy] One-Pot Chicken & Corn Chowder Soup

[Easy] One-Pot Chicken & Corn Chowder Soup

with Potatoes & Parmesan

Allergens:
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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Calories511 kcal
Energy (kJ)2140 kJ
Fat21.8 g
of which saturates11.9 g
Carbohydrate27.5 g
of which sugars12.4 g
Dietary Fibre7.3 g
Protein48 g
Sodium1400 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

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.

2

While chicken and veggies are cooking, cut potatoes into small chunks. Drain sweetcorn. Peel garlic and crush using the flat side of a knife.

3

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.

4

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.

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