Corn Chowder

with crispy tortilla chips and cotija

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
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 fl. 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
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Potatoes

    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.

  • Step 2 - Prepare the 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

  • Step 3 - Cook Corn and Bell Pepper

    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.

  • Step 4 - Finish the Soup

    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.

  • Step 5 - Finish the Dish

    Finish the Dish

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