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
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.
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.
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.
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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