Potato and Corn Chowder

with cheesy bread

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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

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

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
    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

  • 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.

  • 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.

  • 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.

  • 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.

  • 5

    Finish the Dish

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

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