Meal Kit
One-Pot Butternut Squash Chowder
with potato and spinach
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
Chef
Nigel Palmer
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
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4 fl. oz. Cream Sauce Base
- 1 Russet Potato
- 2 oz. Baby Spinach
- 1 Shallot
- 4 tsp. Mirepoix Broth Concentrate
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½ oz. Shredded Parmesan Cheese
- 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) oOA0Erqy
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Calories330
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Carbohydrates43g
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Net Carbs38g
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Fat15g
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Protein8g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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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.Coarsely chop spinach.Peel and cut shallot into 1/4" dice.Mince garlic. -
2 Cook the Vegetables
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, 3-4 minutes. -
3 Start the Chowder
Add garlic, 1 cup water, mirepoix base, and a pinch of salt to hot pot. 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. -
4 Add the Cream Base
After 6-9 minutes, uncover pot. Stir in cream base and 1/4 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. -
5 Add Spinach and Finish Dish
Stir spinach into hot pot until wilted.
Remove from burner.Plate dish as pictured on front of card, topping chowder with cheese and garnishing with red pepper flakes (to taste). Bon appétit!
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