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
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
Trim woody ends off asparagus and cut into 1” lengths.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Cut roasted red peppers into ½" pieces.
Pat chicken dry.
Cook the Chicken
Place a medium pot over medium heat.
Add 1 tsp. olive oil and chicken to hot pot. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a plate. Keep pot over medium heat.
Start the Chowder
Add 2 tsp. olive oil and butter to hot pot. Let butter melt.
Add asparagus, white portions of green onions, shallot, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until vegetables begin to soften, 3-4 minutes.
Stir in flour until no dry flour remains.
Finish the Chowder
Add 1¼ cups water, chicken broth concentrate, and cream cheese. Stir to combine, then bring to a simmer.
Once simmering, stir occasionally until creamy and slightly thickened, 3-5 minutes.
Stir in chicken and any accumulated juices, roasted red peppers, 2 tsp. lemon juice, ¼ tsp. salt, and a pinch of pepper until heated through and combined.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chowder with green portions of green onions. Squeeze lemon wedges over to taste. Bon appétit!
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