Meal Kit
Prosciutto and Butternut Chowder
with potato and toasted ciabatta
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Nigel Palmer
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 squash'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
- 8 oz. Cubed Butternut Squash
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4 oz. Light Cream
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1 Ciabatta
- 3 oz. Prosciutto
- 1 Shallot
- 4 tsp. Mirepoix Broth Concentrate
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⅓ oz. Butter
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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) 4P6bgJPY
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Calories610
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Carbohydrates65g
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Net Carbs59g
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Fat33g
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Protein8g
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Sodium1970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 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
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1 Prepare the Ingredients
Peel and cut potato into 1/2" dice.
Peel and cut shallot into 1/4" dice.Separate ciabatta halves and halve on an angle.Mince garlic. -
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. Stir constantly until slightly browned, 2-3 minutes.
Add garlic, 1 cup water, and mirepoix broth. Stir to combine, then 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.Transfer crisped prosciutto to towel-lined plate. Repeat with remaining prosciutto. When cool enough to handle, break into bite-sized pieces.Reserve pan; no need to wipe clean. -
4 Finish the Chowder
Uncover pot. Stir in cream and 1/2 tsp salt until combined.
Bring to a boil. Once boiling, 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. Let butter melt.
Add ciabatta halves to hot pan and toast until browned, 1-2 minutes per side.Remove from burner.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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