Corn Chowder

with crispy tortilla chips and cotija

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Vegetarian
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 2 Ear of Corn
  • ¼ oz. Cilantro
  • 1 Red Bell Pepper
  • Info
    4 oz. Light Cream
  • 2 tsp. Vegetable Base
  • 1 tsp. Sazon Chipotle Seasoning
  • 1 oz. Tortilla Strips
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Crumbled Cotija Cheese

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.

  • Nutrition (per serving)

  • Calories
    585
  • Carbohydrates
    63g
  • Fat
    32g
  • Protein
    11g
  • Sodium
    1199mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander

Before You Cook

  • 1

    Cook the Potatoes

    Peel and cut potatoes into ½" dice. Bring a medium pot with potatoes and enough cold water to cover to a boil. Cook until tender but not falling apart, 6-8 minutes. Reserve 1 cup potato cooking water. Drain potatoes in a colander and set aside. Reserve pot; no need to wipe clean. While potatoes, prepare ingredients.

  • 2

    Prepare the Ingredients

    Peel husk off corn, rinse, and carefully remove kernels from cob. Mince cilantro, leaves and stems. Stem, seed, remove ribs, and cut red bell pepper into ½" dice

  • 3

    Cook Corn and Bell Pepper

    Return pot used to cook potatoes to medium heat and add 1 Tbsp. olive oil. Add red bell pepper to hot pan and stir often until tender, 3-4 minutes. Add corn and cook, 1 minute.

  • 4

    Finish the Soup

    Add potatoes, reserved potato water, cream, vegetable base, chipotle seasoning and ½ tsp. salt to pot. Bring to a boil and cook, 5 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with tortilla strips, sour cream, cilantro, and cheese. Bon appétit!

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