Express
Italian Sausage and Corn Chowder with Sun-Dried Tomato Crema
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Ryan Pugh
We're adding to our superb soup collection, and we couldn't be more thrilled. We've got it all here: a little heat from the Italian sausage, a little sweet from the corn, and a little cream from the sun-dried tomato pesto. A little this, a little that, and soon enough, you've got a real yummy chowder to sup on the weekday night.
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage Links
- 6 oz. Yukon Potatoes
- 5 oz. Corn Kernels
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3 oz. Sour Cream
- 4 Green Onions
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1 oz. Crispy Fried Onions
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1 Tbsp. Sun-Dried Tomato Pesto
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
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) bP89JZqz
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Calories660
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Carbohydrates51g
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Net Carbs46g
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Fat42g
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Protein28g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Microwave-Safe 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. sausage, follow same instructions as 8 oz. Italian sausage, cooking in batches if necessary.
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If using diced chicken breast, 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 meat until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. Drain excess liquid from pan, if desired.
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If using ground pork, follow same instructions as Italian sausage in Step 2, breaking up meat until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Drain excess liquid from pan, if desired.
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1 Prepare the Ingredients
Cut potatoes into 1/2" dice.
Place potatoes in a microwave-safe bowl and microwave until slightly softened, 2-3 minutes.While potatoes microwave, trim and thinly slice green onions on an angle, 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 and add 1 tsp. olive oil.
Add Italian sausage, white portions of green onions, potato, and corn to hot pot.Break up meat until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
3 Finish the Chowder
Add flour to hot pot and stir until no dry flour remains in pot.
Stir in 11/2 cups water, chicken base, half the sour cream (reserve remaining for crema), and 1/4 tsp. salt. Bring to a simmer, stirring often.Once simmering, stir until chowder is smooth and potatoes are tender, 4-6 minutes.Remove from burner.While chowder cooks, make crema. -
4 Make Crema and Finish Dish
In a mixing bowl, combine remaining sour cream and pesto.
Plate dish as pictured on front of card, topping chowder with crema, green portions of green onions (to taste), and crispy onions. Bon appétit!
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