All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Looking for the ultimate comfort meal on a brisk Autumn evening? This savory sage-scented chowder is so hearty it's sure to satisfy. Plus, it's all ladled into a French bread bowl that takes this dish into Boss level awesomeness. Let this dish give your tummy the hug it deserves.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 400 degrees and prepare a baking sheet with foil. Throughly rinse produce and pat dry. Peel onion and cut into ½” dice. Cut celery into ½” dice. Peel potato and cut into 1” dice. Roughly chop garlic. Stem sage, reserve a few leaves for garnish, and mince remaining leaves.
Prepare the Bread Bowls
Carefully cut openings into the tops of the round bread loaves and use your fingers to pull the insides of the round loaf out to create a bowl (make sure the walls are still thick enough to prevent leakage!) Coarsely tear the chunks of bread you pull out to make croutons.
Make the Croutons
Toss 2 tsp. olive oil and chopped bread to prepared baking sheet and spread evenly in one layer on one side. Place bread bowls on the other side of the baking sheet. Slide sheet in the oven and bake for -7 minutes, until bowl starts to warm and crisp. Set aside.
Start the Soup
Heat a medium pot over medium-high heat. Add 2 tsp. olive oil, onion, celery, potato, butternut squash, and garlic. Cook for 3-5 minutes, or until vegetables begin to soften. Add flour to pot and stir to incorporate.
Add the Base and Water
Add the vegetable base and 3 cups of water to vegetables in pot. Stir well to combine. Bring to a boil and reduce to a simmer. Add the minced sage and corn kernels and cook for 10-12 minutes or until vegetables are fork tender. Remove from heat and slowly stir in the heavy cream.
Plate the Dish
Ladle an equal amount of soup into two bread bowls. Garnish with reserved sage leaves and croutons.
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