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One pot

Vegetarian Potato-Corn Chowder

with Roasted Pepper Drizzle & Artisan Salad

Cooking time

35 minutes




650 /serving

Some days just call for a comforting, hearty bowl of soup, and for those days, nothing less than chowder will do. One of our forever New England favourites, chowder is a soul-soothing bowl of creamy goodness, perfect to come home to after a long commute, busy day, or slog through rainy weather. Buttery, melt-in-your-mouth potatoes provide bulk here, while corn adds a pinch of sweetness. The flavour profile on this vegetarian version of the classic is rounded out with savoury roasted red peppers and sautéed shallots. A crunchy, peppery radish and punchy scallion salad provides a zip of late spring freshness on the side. Pro tip: it also tastes great cold as leftovers.

We will send you:

  • 60g Radishes
  • 2 Scallions
  • 1 Shallot (or onion)
  • 2 Ears of corn
  • 2 Heads of Artisan lettuce
  • 450g Potatoes
  • 1 Roasted red pepper
  • 30ml Maple-Dijon vinaigrette
  • 20g All-purpose flour
  • 150ml Milk
  • 9g Corn & potato chowder spice blend (paprika, dried oregano, garlic powder, onion powder, black pepper, kosher salt)

Contains: Gluten, Milk, Mustard, Wheat

You will need:

Medium pot
Olive oil
Salt & pepper
2 to 4 tbsp Butter
Total Fat
35 g
Saturated Fat
11 g
620 mg
Total Carbs
74 g
16 g
14 g
11 g
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Mise en place
Shuck the corn; slice the kernels off the cob. Medium dice the potatoes. Finely chop the roasted red pepper. Thinly slice the radishes and place in a bowl of water. Separate the lettuce leaves, discarding the root end; tear large leaves with your hands. Peel, halve and mince the shallot. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
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Start the chowder
In a medium pot, melt 2 tbsp of butter (double for 4 portions) on medium-high. Once the butter has melted, add the corn, shallots and flour. Cook, stirring constantly for 2 to 3 minutes, until the corn begins to soften; season with S&P. Add the potatoes, milk and 2 ½ cups water (double for 4 portions); season with the ½ the spice blend and S&P to taste. Bring to a boil; reduce to a simmer and cook, 15 to 18 minutes, until thickened.
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Make the roasted pepper drizzle
While the chowder cooks, in a small bowl, combine ½ the white bottoms of the scallions, ½ the roasted red pepper and 2 tbsp of olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste.
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Make the salad
In a large bowl, combine the lettuce, radishes (drain before adding) and remaining white bottoms of the scallions. Drizzle the salad with as much of the vinaigrette as you’d like.
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Finish the chowder & serve
To the pot of chowder, add the remaining roasted red peppers; stir to combine thoroughly and season with S&P to taste. Divide the finished chowder between your bowls. Top with the roasted red pepper drizzle and the green tops of the scallions. Serve the salad on the side. Bon appétit!