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
You got your clam, you got your corn, but for our money, no chowder's better than mushroom and asparagus. Creamy rich, and chock full of veggie goodness, spoonful after spoonful will put you in a place of absolute bliss. Reach chowder Nirvana with this soup, and never come back down again.
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
Customize It Instructions
If using chicken breasts, pat dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Add to chowder as desired.
If using jumbo shrimp, heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Add to chowder as desired.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Peel and halve shallot. Slice thinly.
Trim woody ends off asparagus and cut into 1” lengths.
Cut potato into ½" dice.
Start the Chowder
Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallot, potatoes, and mushrooms to hot pan. Stir often until vegetables soften, 5-7 minutes.
Stir in flour until vegetables are completely coated.
Finish the Chowder
Add 1 cup water, mirepoix base, cream cheese, garlic salt, ¼ tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer, stirring occasionally.
Once simmering, cover and cook until potatoes have softened, 10-14 minutes.
While chowder cooks, toast roll.
Toast the Roll
Place roll on prepared baking sheet, cut side up. Drizzle each half with 1 tsp. olive oil and top with half the cheese (reserve remaining for garnish).
Bake in hot oven until toasted and cheese is melted, 5-7 minutes.
Finish the Dish
Stir asparagus and a pinch of salt into pot. Return to a simmer. Simmer, 5 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping chowder with remaining cheese. Bon appétit!
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