Chopped & Ready
Loaded Potato & Turkey Chowder
with croutons and cheese
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Cooked Diced Potatoes
- 16 oz. Ground Turkey
- 4 fl. oz. Cream Sauce Base
- 5 oz. Frozen Corn
- 4 oz. Leeks
- 2 oz. Shredded Cheddar Cheese
- 2 oz. Bacon Bits
- 1 oz. Seasoned Croutons
- ½ oz. Flour
- 2 tsp. Vegetable Base
- 1 tsp. Rotisserie Chicken Seasoning
- 1 tsp. Garlic Salt
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)
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Calories580
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Carbohydrates44g
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Net Carbs40g
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Fat31g
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Protein35g
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Sodium1620mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Plate
- 1 Colander/Strainer
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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Cook the Turkey
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add ground turkey, 1/4 tsp. salt, and garlic salt to hot pot. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Reduce heat to medium. Transfer turkey to a plate. Keep pot over medium heat; no need to wipe clean. -
2 Cook the Leeks and Potatoes
Drain potatoes in a colander/strainer.
Add 2 tsp. olive oil, leeks, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until tender and lightly browned, 1-2 minutes.Stir in potatoes and 1/4 tsp. salt until slightly browned, 2-3 minutes. -
3 Add the Turkey and Flour
Add turkey, rotisserie chicken seasoning, bacon, flour, and 2 tsp. olive oil to hot pot. Stir until combined and no dry flour remains, 45-60 seconds.
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4 Add Broth and Finish Dish
Add 3 cups water, cream base, and vegetable base to hot pot. Stir to combine and bring to a boil.
Once boiling, add corn. Reduce heat to medium-low and simmer until soup has slightly thickened and corn is heated through, 5-7 minutes.Remove from burner.Plate dish as pictured on front of card, topping soup with cheese and croutons. Bon appétit!
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