Mushroom and Asparagus Chowder

with toasted Asiago french roll

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 oz. Yukon Potatoes
  • 5 oz. Asparagus
  • Info
    ½ oz. Flour
  • 2 tsp. Mirepoix Base
  • 1 Shallot
  • Info
    1 French Roll
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    3 oz. Light Cream Cheese
  • ½ tsp. Garlic Salt
  • 6 oz. Cremini Mushrooms

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.

  • Nutrition (per serving)

  • Calories
    484
  • Carbohydrates
    61g
  • Fat
    21g
  • Protein
    18g
  • Sodium
    1571mg

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
  1. 1

    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 ¼" dice. Halve roll.

  2. 2

    Start the Chowder

    Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallot and mushrooms to hot pan. Stir often until vegetables soften, 5-7 minutes. Stir in flour until vegetables are completely coated.

  3. 3

    Finish the Chowder

    Add ½ cup water, mirepoix base, potatoes, cream cheese, garlic salt, ¼ tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer, stirring occasionally. Once simmering, cook until potatoes have softened, 8-10 minutes. While chowder cooks, toast roll.

  4. 4

    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.

  5. 5

    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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