Express
Philly-Style Beef Chowder
with cheddar and crispy onions
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Ryan Pugh
Philly steak… in soup form? Who doesn't want a soup of beef and cheese, every bite being slurped up in pure rich delight? No need to thank us for coming up with such culinary magic; putting it in your basket will be enough!
In Your Box (serves 2)
- 10 oz. Ground Beef
- 6 oz. Mixed Diced Peppers
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2 oz. Cream Cheese
- 2 Green Onions
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1 oz. Shredded Cheddar Cheese
- 4 tsp. Chicken Broth Concentrate
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½ oz. Crispy Fried Onions
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½ oz. Flour
- 2 tsp. Garlic Pepper
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) n3vpkYqe
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Calories580
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Carbohydrates21g
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Net Carbs18g
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Fat39g
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Protein35g
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Sodium1640mg
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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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Prepare the Green Onions
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
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2 Start the Chowder
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add ground beef, white portions of green onions, and diced peppers to hot pot. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
3 Finish the Chowder
Add flour to hot pot and stir until no dry flour remains.
Stir in 1 1/4 cups water, chicken base, garlic pepper, softened cream cheese, and 1/4 tsp. salt. Bring to a boil.Once boiling, reduce to a simmer. Stir often until creamy and slightly thickened, 3-4 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing chowder with shredded cheese, green portions of green onions, and crispy onions. Bon appétit!
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