Meal Kit
Crispy Prosciutto Carbonara Chowder
with potatoes and peas
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
There are all kinds of chowder, from corn to chicken to clam… we swear, there are more chowders that don't have "c" names. Like this one, where salty, crispy, bacon-esque prosciutto is the star of the show. Potatoes, peas, and garlic prevent prosciutto from stealing the show too much; this subtle, creamy chowder will have you leaving the “c”s behind for the perfection of the “p”s. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 3 oz. Prosciutto
- 3 oz. Peas
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2 oz. Sour Cream
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1 oz. Butter
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1 oz. Grated Parmesan
- 2 Green Onions
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
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) yOkw1zOm
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Calories490
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Carbohydrates45g
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Net Carbs40g
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Fat26g
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Protein13g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
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
Cut potatoes into 1/2" dice.
Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.Remove prosciutto from refrigerator and coarsely chop into 1/2" pieces. -
2 Crisp the Prosciutto
Line a plate with a paper towel.
Place a medium pot over medium heat and add 1/2 tsp. olive oil. Add prosciutto to hot pot and stir often until crispy and fat has cooked off, 5-7 minutes.Transfer prosciutto to towel-lined plate. Reserve pot; no need to wipe clean. -
3 Start the Chowder
Return pot used to cook prosciutto to medium heat. Add butter to hot pot and let melt, 30-60 seconds.
Add white portions of green onions and garlic. Sir constantly until aromatic, 30-60 seconds.Add potatoes and stir occasionally until lightly browned, 2-3 minutes.Stir in flour until potatoes are completely coated, 30-60 seconds. -
4 Finish the Chowder
Add 11/2 cups water, chicken base, 1/4 tsp. salt, and a pinch of pepper to pot. Bring to a simmer.
Once simmering, cook until potatoes are fork-tender and chowder is thickened, 8-10 minutes.Stir in peas until warmed through, 1-2 minutes.Remove from burner. Stir in half the Parmesan and half the sour cream (reserve remaining of each for garnish). -
5 Finish the Dish
Plate dish as pictured on front of card, topping chowder with prosciutto, remaining Parmesan, and green portions of green onions. Garnish with remaining sour cream. Bon appétit!
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