Potato and Corn Chowder

with cheesy bread

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
A note about serious food allergies

Winter is the time for stews and soups. Before furnaces and insulation, we can imagine our ancestors circled around a steaming pot, waiting for hot broth to be spooned into their waiting bowls. Well, you've got a warm home (we assume), but that doesn't mean you don't need a little extra heat. This chowder of corn, potatoes, and carrot provides hearty vegetable warmth, enough to keep you going throughout the cold nights. Cheesy bread on the side? That's just bonus goodness.

In Your Box (serves 2)

  • 8 oz. Carrot
  • 2 Celery Stalks
  • 1 Red Onion
  • 1 Russet Potato
  • 2 Tbsp. Cornstarch
  • Info
    8 fl. oz. Whole Milk
  • 4 tsp. Vegetable Base
  • 5 oz. Corn Kernels
  • Info
    1 Mini Baguette
  • Info
    2 oz. Shredded Cheddar Cheese
  • Nutrition (per serving)

  • Calories
    700
  • Carbohydrates
    111g
  • Fat
    19g
  • Protein
    25g
  • Sodium
    1716mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel, trim, and halve carrot lengthwise. Cut into ¾" slices. Trim ends off celery, halve lengthwise, and cut into ¾" slices. Halve and peel onion. Cut halves into ¾" dice. Peel and cut potato into ¾" dice. Make slurry by combining cornstarch and 2 Tbsp. water.

  • Step 2 - Start the Chowder
    2

    Start the Chowder

    Place a medium pot over medium heat and add 2 tsp. olive oil. Add carrot, celery, onion, and potato to hot pot and stir occasionally until fragrant, 1-2 minutes. Add milk, vegetable base, and 1 cup water.

  • Step 3 - Finish the Chowder
    3

    Finish the Chowder

    Bring chowder to a low boil, cover, and cook 5 minutes. Stir cornstarch slurry to recombine. Uncover, and add cornstarch slurry. Stir occasionally until potatoes are tender, 5-7 minutes. Stir in corn and remove from burner. Season with ½ tsp. salt and ¼ tsp. pepper. While chowder cooks, make cheesy bread.

  • Step 4 - Make the Cheesy Bread
    4

    Make the Cheesy Bread

    Halve baguette lengthwise. Place baguette halves on prepared baking sheet, cut side up. Divide cheese between baguette halves. Bake until cheese is melty and bubbly, 5-7 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!