Meal Kit
Mushroom and Asparagus Chowder
with toasted Asiago French roll
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Ryan Pugh
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.
In Your Box (serves 2)
- 7 oz. Yukon Potatoes
- 5 oz. Asparagus
- 1 Onion
- 4 oz. Cremini Mushrooms
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1 French Roll
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3 oz. Cream Cheese
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1 oz. Shredded Asiago Cheese
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½ oz. Flour
- 2 tsp. Mirepoix Broth Concentrate
- ½ 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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Calories520
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Carbohydrates65g
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Net Carbs60g
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Fat23g
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Protein16g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Pot
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using diced chicken thighs, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Trim woody ends off asparagus and cut into 1” lengths.Cut potatoes into 1/2" dice.Halve roll.Halve and peel onion. Slice one half into thin strips (remaining half is yours to use as you please!). -
2 Cook the Vegetables
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add onions, potatoes, and mushrooms to hot pot. Stir often until vegetables soften, 5-7 minutes.Stir in flour until vegetables are completely coated. -
3 Start the Chowder
Add 11/4 cups water, mirepoix base, cream cheese, garlic salt, 1/4 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, continue recipe. -
4 Toast the Roll
Place roll on prepared baking sheet, cut-side up. Top each half with 1 tsp. olive oil and half the shredded cheese (reserve remaining for garnish).
Bake in hot oven until toasted and cheese is melted, 5-7 minutes.While roll toasts, continue recipe. -
5 Finish Chowder and Finish Dish
After 10-14 minutes, stir asparagus and a pinch of salt into hot pot with chowder. Return to a simmer.
Once simmering, cook undisturbed, 5 minutes.Remove from burner.Plate dish as pictured on front of card, topping chowder with remaining shredded cheese. Bon appétit!
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