Meal Kit
Creamy Italian Sausage Chowder
with roasted red pepper crema
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
Chef
Laura Alpern
Defrost with a meal that'll make you feel as warm as the stove you just turned off. Loaded with sweet corn, zesty Italian sausage, red bell pepper, and green onions, this meal is as colorful as it is flavorful! And as if that's not enough, we top it off with a cooling crema--perfection.
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage
- 4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
- 3 oz. Corn Kernels
- 2 oz. Sour Cream
- 2 Green Onion
- ½ oz. Flour
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Roasted Red Pepper Pesto
- 2 Garlic Cloves
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)
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Calories540
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Carbohydrates30g
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Net Carbs26g
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Fat38g
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Protein25g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
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 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches, if necessary.
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If using diced chicken breasts, pat dry. Follow same instructions as Italian sausage in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, follow same instructions as Italian sausage in Step 2, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, follow same instructions as Italian sausage in Step 2, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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1 Prepare the Ingredients
Remove stem, seeds, ribs, and cut bell pepper into 1/2" dice.
Mince garlic.Trim and thinly slice green onions, keeping white and green portions separate.Remove Italian sausage from casing, if necessary. -
2 Start the Chowder
Place a medium pot over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pot. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Add garlic, bell peppers, white portions of green onions, and a pinch of salt. Stir occasionally until beginning to soften, 2-3 minutes. -
3 Finish the Chowder
Add flour to hot pot and stir until no dry flour remains.
Stir in 13/4 cups water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer, stirring often.Once simmering, stir occasionally until chowder is smooth and vegetables are tender, 3-5 minutes.Add cream base and corn. Stir occasionally until heated through, 1-2 minutes.Remove from burner. -
4 Make the Crema
In a mixing bowl, thoroughly combine sour cream and pesto. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chowder with green portions of green onions and crema. Bon appétit!
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