Creamy Fall Chowder
with Cheddar-Chive Topper
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
Sometimes we want to sink into a soup and ease away the day. So we’re chuffed that this chowder creates such satisfying spoonfuls with a touch of cheddar and a lot of well chosen veggies: potatoes, obvs, and also fresh corn, mushrooms and leeks.
We will send you:
- 6g Chives (or garlic chives)
- 1 Ear of corn
- 15ml Minced garlic
- 225g Sliced mushrooms
- 450g Potatoes
- 75g Sliced leeks
- 30g Grated aged cheddar
- 90ml Heavy cream
- 18g Chowder Down blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, lemon oil, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, parsley, chives, black pepper)
Contains: Milk • Mustard • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
13 g
Sodium
700 mg
Total Carb
68 g
Sugars
10 g
Protein
15 g
Fibre
7 g
Preparation
Mise en place
- Medium-dice the potatoes.
- Cut the corn kernels off the cob (shuck if necessary).
- Thinly slice the chives.
Start the chowder
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the mushrooms, leeks and garlic. Sauté, 3 to 4 min., until nicely browned; season with S&P.
- Add the spices and sauté, 1 to 2 min., until combined.
Finish the chowder
- To the pot, add the cream, 2 ½ cups water (double for 4 portions), the potatoes, corn and S&P; bring to a boil.
- Reduce to medium and simmer, stirring often, 12 to 14 min., until thickened.
- If the chowder is too thick, add 2 to 4 tbsp water.
Plate your dish
- Divide the chowder between your bowls.
- Garnish with the cheese and chives. Bon appétit!
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