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
This chowder has all the earmarks of a classic winter meal: hearty, warming, and, well, hot. But to be honest, we could serve it any time. Because it is so delicious, so perfect, so butternut-y beautiful, it doesn't matter what season it is. You'll be lapping it up whether there's snow on the ground or birds in the sky. 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
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
Make the Cheesy 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. Reserve pan; no need to wipe clean.
Toast in hot oven until cheese is melted, 3-4 minutes.
Prepare the Ingredients
Peel and cut potato into 1" chunks.
Coarsely chop spinach.
Peel and halve shallot. Slice thinly.
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.
Stir in 1 cup water and mirepoix base until combined. Bring to a boil.
Once boiling, cover and reduce heat to medium. Liquid should still be simmering, but not boiling. Simmer until potato and butternut squash are fork-tender, 6-9 minutes.
Finish the Chowder
Stir in cream, spinach, and seasoned salt into hot pan. Return to a simmer.
Once simmering, stir occasionally until slightly thickened, 3-5 minutes.
Remove from burner. 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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