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
Ahoy, matey! Feel the gentle sway of the ocean, the salty air hitting your lungs, and the slow fog rolling up from the coast. This hearty stew tells a story with every bite. Flakey cod, sweet corn, and hearty potatoes combine with a broth of cream and wine, topped with garlic-parsley croutons you make yourself, for sea-worthy perfection. We're wishing you fair weather and following seas with this dish.
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
Large Non-Stick Pan
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 ciabatta into ½" cubes.
Stem and mince parsley.
Peel and cut potatoes into 1" dice.
Trim ends off celery and cut into ¼" dice.
Peel and cut shallot into ¼" dice.
Pat cod dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Bake the Croutons
Add cubed ciabatta, half the garlic (reserve remaining for chowder), and 1 Tbsp. olive oil to prepared baking sheet. Toss to coat.
Spread into a single layer. Bake in hot oven until golden brown and crunchy, 7-10 minutes.
Sprinkle baked croutons with half the parsley (reserve remaining for garnish) and set aside.
While croutons bake, cook cod.
Cook the Cod
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and cod to hot pan. Cook until browned and cod reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side.
Transfer cod to a plate. Rest 5 minutes, then break cod into large pieces.
Reserve pan; no need to wipe clean.
Start the Chowder
Return pan used to sear cod to medium heat with 1 Tbsp. olive oil. Add potatoes, celery, shallot, and remaining garlic to hot pan and cook until aromatic, 1 minute.
Add white wine and 2 cups water, increase heat to medium-high, and bring to a low boil. Cover and cook 5 minutes.
Remove cover and cook until potatoes are tender, 5-7 minutes.
Finish the Chowder
Add cream, corn, ¼ tsp. salt, and ¼ tsp. pepper to pan. Return to a boil and cook until slightly thickened, 2-3 minutes.
Remove from burner and stir in cod.
Plate dish as pictured on front of card, garnishing with croutons and remaining parsley. Bon appétit!
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