Crispy Prosciutto Carbonara Chowder

with potatoes and peas

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
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 you!
A note about serious food allergies

There are all kinds of chowder, from corn to chicken to clam… we swear, there are more chowders that don't have "c" names. Like this one, where salty, crispy, bacon-esque prosciutto is the star of the show. Potatoes, peas, and garlic prevent prosciutto from stealing the show too much; this subtle, creamy chowder will have you leaving the “c”s behind for the perfection of the “p”s. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • 2 tsp. Chicken Base
  • 12 oz. Yukon Potatoes
  • 3 oz. Prosciutto
  • Info
    ½ oz. Flour
  • 2 Green Onions
  • 3 oz. Peas
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Grated Parmesan
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Cut potatoes into ½" dice. Trim and thinly slice green onions, keeping white and green portions separate. Mince garlic. Remove prosciutto from refrigerator and coarsely chop into ½" pieces.

  • 2

    Crisp the Prosciutto

    Line a plate with a paper towel. Place a medium pot over medium heat and add ½ tsp. olive oil. Add prosciutto to hot pot and stir often until crispy and fat has cooked off, 5-7 minutes. Transfer prosciutto to towel-lined plate. Reserve pot; no need to wipe clean.

  • 3

    Start the Chowder

    Return pot used to cook prosciutto to medium heat. Add butter to hot pot and let melt, 30-60 seconds. Add white portions of green onions and garlic to hot pot. Sir constantly until aromatic, 30-60 seconds. Add potatoes and stir occasionally until lightly browned, 2-3 minutes. Stir in flour until potatoes are completely coated, 30-60 seconds.

  • 4

    Finish the Chowder

    Add 1½ cups water, chicken base, ¼ tsp. salt, and a pinch of pepper to pot. Bring to a simmer. Once simmering, cook until potatoes are fork-tender and chowder is thickened, 8-10 minutes. Stir in peas until warmed through, 1-2 minutes. Remove from burner and stir in half the Parmesan and half the sour cream (reserve remaining of each for garnish).

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chowder with prosciutto, remaining Parmesan, and green portions of green onions. Garnish with remaining sour cream. Bon appétit!

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