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Creamy mushroom leek sweet potato chowder - Extra large standard

Creamy Mushroom, Leek & Sweet Potato Chowder

with Sweet Potato ‘Croutons’ & Fresh Chives

560 cals

25 mins

Description

When you go with the flow, you wind up somewhere that looks a lot like this: big steaming bowls of vegetarian chowder that you can dive right into. You’ll adore the wondrously creamy consistency, chock full of mushrooms, sweet potatoes, celery and leeks. Play around with the concept of croutons by oven-browning sweet potato cubes in spices and cornmeal and plopping them on top. Then dot each portion with sharp green chives.

Contains:

Milk, Mustard, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 450g Sweet potatoes

  • 225g Mushrooms

  • 1 Bunch of chives (or garlic chives)

  • 1 Celery stalk

  • 75g Sliced leeks

  • 10g Cornmeal

  • 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)

Nutrition

Total fat

31g

Saturated Fat

18g

Sodium

910mg

Total carbs

66g

Sugar

14g

Protein

9g

Fibres

9g

Recipe Instructions

Creamy Mushroom, Leek & Sweet Potato Chowder - Step #1 Make the sweet potato ‘croutons’
Step 1: Make the sweet potato ‘croutons’
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. In a medium bowl, combine ½ the sweet potatoes, a drizzle of oil, the cornmeal, ⅓ of the spices and S&P. Arrange the coated sweet potatoes on a lined sheet pan and roast, stirring halfway, 16 to 20 min., until browned and tender.
Creamy Mushroom, Leek & Sweet Potato Chowder - Step #2 Boil the sweet potatoes
Step 2: Boil the sweet potatoes
Meanwhile, add the remaining sweet potatoes to the pot of boiling water and boil, 11 to 13 min., until tender. Drain, return to the pot and season well with S&P.
Creamy Mushroom, Leek & Sweet Potato Chowder - Step #3 Mise en place
Step 3: Mise en place
Meanwhile, thinly slice the celery and chives. Quarter the mushrooms.
Creamy Mushroom, Leek & Sweet Potato Chowder - Step #4 Make the chowder
Step 4: Make the chowder
In a second medium pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the leeks, celery and mushrooms. Sauté, 4 to 5 min., until softened; season with the remaining spices and S&P. Add the cream and 1 cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 4 to 6 min., until slightly reduced and the flavours have combined; season with S&P.
Creamy Mushroom, Leek & Sweet Potato Chowder - Step #5 Finish & serve
Step 5: Finish & serve
To the pot of chowder, add the boiled sweet potatoes; stir well. Divide the chowder between your bowls. Top with the sweet potato ‘croutons’. Garnish with the chives. Bon appétit!