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Creamy Chowder with Potatoes served Two-Ways

and Crispy Toasted Baguette

Cooking time

0 minutes




0 /serving

After a week of especially cold weather, a hearty soup is the best option to please the whole family. In this creamy chowder featuring delicious leeks, potatoes are used two-ways to provide an interesting texture profile. Witness deep and smoky flavors brought on by beautiful smoked paprika. Approximately 700 calories per serving.

We will send you:

  • Carrots
  • Yukon Gold potatoes
  • Bunch chives
  • Leeks
  • Russet potatoes
  • All-purpose flour
  • Vegetable demi-glace
  • Chowder spice blend (paprika, granulated garlic, dried thyme)
  • Cheddar cheese
  • Heavy cream
  • Mini-Baguette

You will need:

Olive oil
Salt & Pepper
Large pot
Large pan
Sheet pan
Total Fat
0 g
Saturated Fat
0 g
0 mg
Total Carbs
0 g
0 g
0 g
a picture
Mise en place
• Preheat the oven to 450°F. Wash and dry the fresh produce.
• Small dice the carrots.
• Halve the leeks lengthwise; thoroughly rinse between the layers with cold water. Small dice the leeks.
• Peel and large dice the russet potato.
• Small dice the Yukon gold potatoes.
• Cut the chives into half-inch pieces.
a picture
Start the chowder
• In a large pot, heat a drizzle of olive oil on medium-high until hot.
• Add the carrots, leeks, russet potato and spice blend to the hot pan.
• Cook (covered), stirring occasionally, 5 to 7 minutes, or until tender and fragrant.
• Add the flour to the pot of vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.
a picture
Finish the chowder
• Add three cups of water and bring to a boil on high (double the water for 4 servings). Stir to scrape up any browned bits from the bottom of the pot.
• Add the vegetable demi-glace and heavy cream; season with S&P to taste.
• Reduce the heat to medium; simmer, 11 to 13 minutes, or until the russet potato is tender. Remove from heat.
• Using a potato masher, mash the potato against the bottom of the pot.
• Add half of the chives and season with S&P to taste; stir until well combined.
a picture
Brown the Yukon gold potatoes
• While the chowder simmers, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot.
• Add the Yukon gold potatoes and cook, stirring frequently, 8 to 10 minutes, or until golden brown and cooked through.
• Transfer to a paper towel-lined plate; season with S&P to taste.
a picture
Make the cheddar toast and plate your dish
• Slice the mini-baguette horizontally and place on a sheet pan, cut sides up.
• Top with the cheddar cheese; season with S&P.
• Bake, 6 to 8 minutes, or until the cheese has melted and the baguette is lightly browned.
• For plating, divide the finished chowder between your bowls.
• Serve with the cheddar toast on the side.
• Top with the browned Yukon gold potatoes and garnish with the remaining chives. Bon appétit!