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
Fall is in the air; the falling of the leaves (we see what we did there), the children on the big yellow school bus (wheels of which are going round and round), and the football season has begun again. (Didn't football just end?) The days may be getting shorter, but there's good news with the bad: soup season has begun again! We're excited to inaugurate this year's soups with this delicious chowder, full of sweetness, warmth, and all the good hearty things we all need to prepare for cold days ahead. Summer may be over again (booo!), but fall has its own wonderful charm (yay!). Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to dicing!
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
Large Non-Stick Pan
Before You Cook
Make the Chessy Ciabatta
Separate ciabatta halves and cut diagonally.
Place a large non-stick pan over medium-high heat and add butter. Let melt, 1-2 minutes.
Add ciabatta halves to hot pan, cut-side down, and toast until browned, 1-2 minutes.
Transfer ciabatta to prepared baking sheet, cut-side up, and top with cheese. Toast in hot oven until cheese is melted, 3-4 minutes.
Reserve pan; no need to wipe clean.
Prepare the Ingredients
Peel and cut potato into 1" chunks.
Peel and halve shallot. Slice thinly.
Coarsely chop spinach.
Start the Chowder
Return pan used to toast ciabatta to medium-high heat and add 2 tsp. olive oil.
Add potato, butternut squash, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned, 2-3 minutes.
Add 1 cup water and mirepoix base and stir to combine. Bring to a boil.
Once boiling, cover and reduce heat to medium. Liquid should be simmering. Simmer until potato and butternut squash are fork-tender, 6-9 minutes.
Finish the Chowder
Stir in cream, spinach, and seasoned salt. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 3-5 minutes.
If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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