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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein24% · 50g
Carbs35% · 75g
Fat41% · 39g
8g
Fiber
1460mg
Sodium
5.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
82th pctl
More protein than 82% of 1,474 meals
Protein density
5.7g /100cal
Leaner than 74% of meals
vs Poultry average
7% heavier
This870
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ High Protein✓ Quick✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Chopped Chicken Breast
Potatoes
Onion
Cotija Cheese
Cream Sauce Base
Ancho Chili Powder
Lime
Flour
Garlic Powder
Southwest Spice Blend
Cilantro
Pepitas
Corn
Butter
Cooking Oil
Salt
Sugar
Black Pepper
How to make it
1
Wash and dry produce. Dice potatoes into ½-inch pieces. Drain corn and pat dry with paper towels. Dice onion into ½-inch pieces. Pick leaves from cilantro; mince stems. Quarter lime. Reserve ¼ tsp chili powder (½ tsp for 4 servings) in a small bowl (you'll use it in Step 4).
2
Place potatoes in a medium bowl with 1 TBSP water (2 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until slightly tender, 5-7 minutes. (They'll finish cooking in the soup.)
3
Heat a drizzle of oil in a large pot over medium-high heat. Add corn, onion, and cilantro stems. Cook, stirring occasionally, until onion is softened, 3-4 minutes. Add garlic powder, remaining chili powder, flour, half the Southwest Spice Blend, and ¼ tsp sugar (all the Southwest Spice Blend and ½ tsp sugar for 4 servings). Cook, stirring, until fragrant, 1 minute.
4
Add potatoes (careful when uncovering the bowl, steam may release!), stock concentrates, 1½ cups water, and ½ tsp salt (3 cups water and 1 tsp salt for 4 servings) to pot. Bring soup to a boil, then reduce heat to low and cover. Simmer until soup has thickened, 5-7 minutes. Turn off heat; stir in cream sauce base, half the cotija, 1 TBSP butter (2 TBSP for 4), and a squeeze of lime juice. Divide soup between bowls; top with reserved chili powder, remaining cotija, cilantro leaves, pepitas, and a squeeze of lime juice. Serve with remaining lime wedges on the side.
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Wash and dry produce. Dice potatoes into ½-inch pieces. Drain corn and pat dry with paper towels. Dice onion into ½-inch pieces. Pick leaves from cilantro; mince stems. Quarter lime. Reserve ¼ tsp chili powder (½ tsp for 4 servings) in a small bowl (you'll use it in Step 4).
2
Step 2
Place potatoes in a medium bowl with 1 TBSP water (2 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until slightly tender, 5-7 minutes. (They'll finish cooking in the soup.)
3
Step 3
Heat a drizzle of oil in a large pot over medium-high heat. Add corn, onion, and cilantro stems. Cook, stirring occasionally, until onion is softened, 3-4 minutes. Add garlic powder, remaining chili powder, flour, half the Southwest Spice Blend, and ¼ tsp sugar (all the Southwest Spice Blend and ½ tsp sugar for 4 servings). Cook, stirring, until fragrant, 1 minute.
4
Step 4
Add potatoes (careful when uncovering the bowl, steam may release!), stock concentrates, 1½ cups water, and ½ tsp salt (3 cups water and 1 tsp salt for 4 servings) to pot. Bring soup to a boil, then reduce heat to low and cover. Simmer until soup has thickened, 5-7 minutes. Turn off heat; stir in cream sauce base, half the cotija, 1 TBSP butter (2 TBSP for 4), and a squeeze of lime juice. Divide soup between bowls; top with reserved chili powder, remaining cotija, cilantro leaves, pepitas, and a squeeze of lime juice. Serve with remaining lime wedges on the side.
With 90+ recipes each week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans, HelloFresh is the most widely used meal kit in the US.
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Among the prepared dishes in 's lineup, Elote Corn, Chicken & Potato Chowder is one of the more straightforward options to prepare. It comes in at 870 calories per serving, with 50g protein, enough to cover roughly 44 percent of a 2,000 calorie day.
Chowder is a type of thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution44% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Elote Corn, Chicken & Potato Chowder?
Elote Corn, Chicken & Potato Chowder contains 870 calories and 50 g of protein per serving.
Which meal service offers Elote Corn, Chicken & Potato Chowder?
Elote Corn, Chicken & Potato Chowder is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Veggie Stock Concentrate
Chopped Chicken Breast
Potatoes
Onion
Cotija Cheese
Cream Sauce Base
Ancho Chili Powder
Lime
Flour
Garlic Powder
Southwest Spice Blend
Cilantro
Pepitas
Corn
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