All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
You're a steak and potatoes kinda gal or guy, but you want to mix it up a bit. After all, there's only so many times you can have a juicy T-bone and loaded baked potato. (That amount is 10,424.) Try on this soup for size: meaty steak, delicious potato, a rich peppery broth, and some cheese, crema, and onions on top. Next week, you can go for 10,425 with T-bone and potato.
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
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
If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using ground beef, follow same instructions as steak strips in Step 2, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
Prepare the Ingredients
Cut potatoes into 1/2" dice.
Place potatoes in a microwave-safe bowl and microwave, 3 minutes.While potatoes microwave, trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steak strips dry. Coarsely chop, then separate pieces.
Start the Chowder
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add steak strips, white portions of green onions, mushrooms, potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 4-5 minutes.
Finish the Chowder
Add flour and stir until no dry flour remains. Stir in 13/4 cups water and chicken base.
Cover and bring to a simmer. Once simmering, stir occasionally until thickened, 3-5 minutes.Add 1/3 the crème fraîche (reserve remaining for crema), coarse black pepper, and 1/2 tsp. salt. Stir to combine. Remove from burner.
Make Crema and Finish Dish
Combine remaining crème fraîche and half the cheese (reserve remaining for garnish) in a mixing bowl.
Plate dish as pictured on front of card, garnishing chowder with remaining cheese, crema, green portions of green onions, and crispy onions. Bon appétit!
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