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Creamy Corn and Pancetta Chowder

Creamy Corn and Pancetta Chowder

with a Spinach Salad and Naan Toasts

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We couldn’t be prouda of this chowda! Our chefs have found the perfect spot between rich flavor and light, summery vibes in this soup recipe. The trick to striking that balance is gently mashing the potatoes into the milk-based broth, which creates a creamy, velvety consistency without feeling heavy. To keep things easy-breezy, there’s also a spinach, pecan, and cranberry salad on the side, plus toasty naan flatbreads.

Allergens:WheatMilkEggsSoyTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

2 unit

Scallions

1 unit

Lime

2 tablespoon

Flour

(ContainsWheat)

13.5 ounce

Milk

(ContainsMilk)

2 unit

Chicken Stock Concentrate

4 ounce

Pancetta

13.4 ounce

Corn

4 unit

Naan Bread

(ContainsWheat, Milk, Eggs, Soy)

8 tablespoon

Sour Cream

(ContainsMilk)

5 ounce

Spinach

2 ounce

Dried Cranberries

1 ounce

Honey Sesame Pecans

(ContainsTree Nuts)

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

4 tablespoon

Butter

(ContainsMilk)

8.5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3849 kJ
Calories920 kcal
Fat51 g
Saturated Fat21 g
Carbohydrate93 g
Sugar26 g
Dietary Fiber10 g
Protein24 g
Cholesterol100 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Medium Pan
Paper Towel
Strainer
Potato Masher
Large Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes. Halve, peel, and dice onion. Trim, then thinly slice scallions, separating greens and whites. Halve lemon.

2

Melt 2 TBSP butter in a large pot over medium-high heat. Add onion and scallion whites. Cook until very soft, 4-5 minutes. Season with plenty of salt and pepper. Stir in flour and cook 1 minute. Slowly pour in milk, a little at a time, until completely incorporated.

3

Stir potatoes, 2½ cups water, and stock concentrates into pot. Season with plenty of pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife, about 15 minutes.

4

Meanwhile, heat a medium pan over medium-high heat. Add pancetta and cook, stirring often, until crisp, 6-7 minutes. Remove from pan and set aside on a paper-towel-lined plate to drain. Drain and rinse corn. Place naans on a baking sheet and sprinkle with a drizzle of olive oil; season with salt and pepper. Bake in oven until slightly crisp, 6-8 minutes. Cut naans in half.

5

Once potatoes are tender, lightly mash in pot with a potato masher until chunky—some pieces should be crushed but a few whole ones should still remain. Stir in corn and allow to warm through. Remove pot from heat and let soup cool slightly. Stir in half the sour cream (2 packets). Taste and season with plenty of salt and pepper. TIP: Add a splash of water if soup is very thick.

6

Place spinach, cranberries, and pecans in a large bowl. Add a squeeze or two of lemon and 2½ TBSP olive oil. Season with salt and pepper. Toss to combine. Divide soup between bowls and dollop with remaining sour cream. Sprinkle with cheddar, pancetta, and scallion greens. Serve with salad and naans for dipping on the side.