Corn and Potato Chowder

  • In your crate

    Jar of veggies and soup base

    Potato(es)

  • Recommended cooking utensils

    Soup pot or Dutch oven (for cooking the chowder)

    Wooden spoon or spatula (for stirring ingredients)

    Knife and cutting board (to chop the potato)

    Ladle (for serving the chowder)

Instructions

  1. Dice the potato into bite-sized pieces.  

  2. Heat oil in a soup pot. Add jar of veggies and soup base, along with the potato. Sauté for 3 minutes. 

  3. Add 2 cups water per serving and cook till potato softens, about 10 minutes. (Add 1 cup water/serving for a thicker consistency)

  4. Add cooked meat or chickpeas for proteins, stir and bring to a boil. Add salt to taste and more water as needed.

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