Meal Kit
Potato and Butternut Squash Chowder
with cheesy bread
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Jimmy Cababa
This chowder is hearty, warming, and to be honest, we could serve it any time. Because it is so delicious, so perfect, so butternut-y beautiful, it doesn't matter what season it is. You'll be lapping it up whether there's snow on the ground or flowers in bloom. Tip: Make potato easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to dicing!
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 8 oz. Cubed Butternut Squash
- 1 Russet Potato
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1 Ciabatta
- 2 oz. Baby Spinach
- 1 Shallot
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1 oz. Shredded Cheddar-Jack Cheese
- 4 tsp. Mirepoix Broth Concentrate
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⅓ oz. Butter
- 1 tsp. Seasoned Salt Blend
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) lOb5MLqV
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Calories470
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Carbohydrates63g
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Net Carbs56g
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Fat21g
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Protein13g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Baking Sheet
- 1 Large Non-Stick Pan
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to chowder as desired.
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1 Make the Cheesy Bread
Separate ciabatta halves and cut diagonally.
Place a large non-stick pan over medium-high heat and add butter. Let melt, 1-2 minutes.Add ciabatta halves to hot pan, cut-side down, and toast until browned, 1-2 minutes.Remove from burner. Transfer ciabatta to prepared baking sheet, cut-side up, and top with cheese. Reserve pan; no need to wipe clean.Toast in hot oven until cheese is melted, 3-4 minutes.Carefully remove from oven. Cover and set aside.While cheesy bread toasts, continue recipe. -
2 Prepare the Ingredients
Peel and cut potato into 1" dice.
Coarsely chop spinach.Peel and halve shallot. Slice thinly. -
3 Start the Chowder
Halve any large butternut squash pieces to roughly match smaller pieces.
Return pan used to toast ciabatta to medium-high heat and add 2 tsp. olive oil.Add potatoes, butternut squash, shallots, and a pinch of pepper to hot pan. Stir occasionally until lightly browned, 2-3 minutes.Stir in 1 cup water and mirepoix base until combined. Bring to a boil.Once boiling, cover, reduce heat to medium, and bring to a simmer.Once simmering, stir occasionally until potatoes and butternut squash are fork-tender, 6-9 minutes. -
4 Finish the Chowder
Stir cream base, spinach, and half the seasoned salt (to taste; add remaining, if desired) into hot pan. Return to a simmer.
Once simmering, stir occasionally until slightly thickened, 3-5 minutes.Remove from burner. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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