All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Elotes (or Mexican street corn, as its also translated to) is that delicious mix of corn, cheese, mayo, and peppers and herbs. The flavors are pretty much born to translate into a yummy soup, as it does here. Corn chowder with a twist? We're here for it.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Start the Turkey
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey, seasoning blend, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up meat, until beginning to brown, 3-5 minutes.
NEEDS NEW STEP SHOT (TURKEY AND SEASONING)
Add the Vegetables
Sprinkle flour on turkey and stir until no dry flour remains in pan.
Stir in jalapeño (to taste), corn, and a pinch of salt until combined. Then stir occasionally until peppers begin to soften, 3-5 minutes.
NEEDS NEW STEP SHOT (NO ONION)
Finish the Chowder
Add chicken base, 1½ cups water, and a pinch of salt to hot pan. Stir occasionally until broth thickens, 1-2 minutes.
Stir in cream sauce base until combined and smooth. Bring to a simmer.
Once simmering, stir occasionally until turkey reaches a minimum internal temperature of 165 degrees, 1-2 minutes.
Remove from burner.
While chowder cooks, prepare garnishes.
NEEDS NEW STEPS SHOT (NO ONION)
Prepare Garnishes and Finish Dish
Trim and thinly slice green onions.
Stem cilantro, reserving leaves whole.
Plate dish as pictured on front of card, topping chowder with cheese, cilantro, and green onions. Bon appétit!
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