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
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
Before You Cook
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.
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
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.
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.
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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