Meal Kit
Prosciutto and Butternut Squash Chowder
with potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk
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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.
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- 1 Russet Potato
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4 fl. oz. Cream Sauce Base
- 2 oz. Prosciutto
- 1 Shallot
- 4 tsp. Mirepoix Broth Concentrate
- 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) o30DkY30
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Calories370
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Carbohydrates42g
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Net Carbs37g
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Fat19g
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Protein12g
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Sodium1620mg
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.
Halve any large butternut squash pieces to roughly match smaller pieces.Peel and cut shallot into 1/4" dice.Mince garlic. -
2 Start the Chowder
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add potatoes, butternut squash, and shallots to hot pot. Stir constantly until slightly browned, 2-3 minutes.
Add garlic, 1 cup water, mirepoix base, and a pinch of salt. Stir to combine, then bring to a boil.Once boiling, cover and reduce heat to medium. Simmer until potatoes and butternut squash are fork-tender, 6-9 minutes.While chowder simmers, continue recipe. -
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. Stir occasionally until crispy, 1-2 minutes per side.Transfer crisped prosciutto to towel-lined plate. Repeat with remaining prosciutto.Remove from burner.Once cool enough to handle, break into bite-sized pieces. -
4 Finish the Chowder
After 6-9 minutes, uncover pot. Stir cream base and 1/4 tsp. salt into hot pot 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. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chowder with crispy prosciutto and garnishing with red pepper flakes (to taste). Bon appétit!
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