Creamy Chicken, Bacon & Veggie Chowder
with Kale & Cheesy Croutons
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!
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.
Ingredients
1
brown onion
2 clove
garlic
1 stalk
celery
2
potato
1 sachet
garlic & herb seasoning
1 packet
diced bacon
(May be present: Soy. )
1 packet
vegetable stock pot
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
chicken breast
1
carrot
1 bag
kale
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water
Nutritional Values
Utensils
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!
• When the soup is ready, remove from heat, then stir through roasted veggies, kale and light cooking cream.
• Divide bacon and veggie chowder between bowls. • Top with cheesy croutons to serve. Enjoy!
Little cooks: Add the finishing touch by topping the chowder with the cheesy croutons!