Express
Corn & Poblano Chowder
with green onions and cheese
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
Chef
Tom Scodari
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In Your Box (serves 2)
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8 fl. oz. Cream Sauce Base
- 12 oz. Cooked Diced Red Potatoes
- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 2 Green Onions
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1 oz. Shredded Nacho/Taco Cheese Blend
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1 oz. Crispy Jalapenos
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¼ oz. Flour
- 1 tsp. Garlic Salt
- ½ tsp. Smoked Paprika
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.
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Nutrition (per serving) QOjkaa3w
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Calories560
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Carbohydrates64g
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Net Carbs58g
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Fat30g
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Protein12g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Pot
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Start the Chowder
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add poblanos (to taste), corn, white portions of green onions, garlic salt, and paprika to hot pot. Stir occasionally until vegetables are tender, 4-6 minutes.Add flour and stir until no dry flour remains. -
3 Finish the Chowder
Drain potatoes.
Add cream base, 1 cup water, and potatoes to hot pot. Bring to a simmer.Once simmering, stir occasionally until potatoes are tender, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Crush crispy jalapeños in shipping bag.
Plate dish as pictured on front of card, garnishing chowder with cheese, crispy jalapeños (to taste), and green portions of green onions. Bon appétit!
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