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
A note about serious food allergies
There are all kinds of chowder, from corn to chicken to clam… we swear, there are 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 scene 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.
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
Prepare the Ingredients
Cut potatoes into ½" dice.
Trim and thinly slice green onions, keeping white and green portions separate.
Remove prosciutto from refrigerator and coarsely chop into ½" pieces.
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.
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. Sir constantly until aromatic, 30-60 seconds.
Add potatoes. Stir occasionally until lightly browned, 2-3 minutes.
Stir in flour until potatoes are completely coated, 30-60 seconds.
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. Stir in half the Parmesan and half the sour cream (reserve remaining of each for garnish) until combined.
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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