Prosciutto and Butternut Chowder

with potatoes and toasted ciabatta

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
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

There's a science behind cooking, and while we don't want to give away all the secret formulas, we'll tell you this much: contrast is your friend. Take this chowder. First, there's the opposite yet complementary flavors of sweet and salty, the butternut squash and prosciutto. But these are not just contrasted in taste; the butternut's softness and prosciutto's crispness, put together, gives your mouth all sorts of good feels. Texture contrast + Taste contrast = Deliciousness, squared.

Tip: If available, use a serrated knife to cut ciabatta. It cuts the bread with less mess.

In Your Box (serves 2)

  • 1 Russet Potato
  • 3 oz. Prosciutto
  • Info
    4 oz. Light Cream
  • 8 oz. Cubed Butternut Squash
  • Info
    ⅓ oz. Butter
  • 4 tsp. Mirepoix Base
  • 2 Garlic Cloves
  • 1 Shallot
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 Ciabatta

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
    595
  • Carbohydrates
    62g
  • Fat
    33g
  • Protein
    8g
  • Sodium
    1650mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and cut potato into ½" dice. Mince garlic. Peel and cut shallot into ¼" dice. Separate ciabatta halves and halve.

  • 2

    Start the Chowder

    Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add potato, butternut squash, and shallot to hot pot and stir constantly until slightly browned, 2-3 minutes. Add garlic, 1 cup water, and mirepoix base and stir to combine. Bring to a boil. Once boiling, cover and reduce heat to medium. Simmer until potato and butternut squash are fork-tender, 6-9 minutes. While chowder simmers, crisp prosciutto.

  • 3

    Crisp the Prosciutto

    Remove prosciutto from refrigerator. Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Working in batches if necessary, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side. Repeat with remaining prosciutto. Transfer crisped prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces. Reserve pan; no need to wipe clean.

  • 4

    Finish the Chowder

    Stir cream and ½ tsp salt into pot. Bring to a boil and cook until slightly thickened, 3-5 minutes. If too thick, add water 1 Tbsp. at a time, until desired consistency is reached. Remove from burner, cover, and set aside.

  • 5

    Toast Bread and Finish Dish

    Return pan used to crisp prosciutto to medium-high heat and add 1 tsp. olive oil and butter. Add ciabatta halves to hot pan and toast until browned, 1-2 minutes per side. Plate dish as pictured on front of card, topping chowder with crispy prosciutto and garnishing with red pepper flakes (to taste). Serve toasted ciabatta on the side. Bon appétit!

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