with Garlic-Chive Ciabatta Points
Ingredients: Ground beef • Russet potato • Thaw-friendly corn (corn, modified vinegar) • Mirepoix (carrot, onion, celery) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Old Bay Seasoning (salt, paprika powder, mustard, spices, celery seed, black pepper, canola oil, oleoresin paprika, silicon dioxide) (mustard, sulphites) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Chives • Garlic.
Allergens
Utensils
Tags
Ground Beef
250 g
Old Bay Seasoning
15 g
Corn Kernels
113 g
Russet Potato
1 unit(s)
Mirepoix
113 g
Vegetable Stock Powder
7.5 g
Cream Sauce Spice Blend
10 g
Chives
7 g
Ciabatta Roll
1 unit(s)
Cream Cheese
1 unit(s)
Garlic, cloves
1 unit(s)
Pepper*
0.125 tsp
Salt*
0.125 tsp
Butter*
1.5 tbsp
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Remove 1/2 tbsp (1 tbsp) butter from the fridge and set aside to come up to room temperature.
- Peel, then mince or grate garlic.
- Remove any brown spots from potato, then cut into 1/4-inch pieces.
- Thinly slice chives.
- Heat a large pot over medium. When hot, add 1 tbsp (2 tbsp) butter, then mirepoix. Cook for 2-3 min, stirring occasionally, until slightly softened.
- Meanwhile, to a small bowl, add half the garlic, 1/2 tbsp (1 tbsp) chives and 1/2 tbsp (1 tbsp) softened butter. Season with salt and pepper, then stir to combine.
- To the pot, add beef and remaining garlic. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add potatoes, Cream Sauce Spice Blend, stock powder and 2 tsp (4 tsp) Old Bay Seasoning. Cook for 1 min, stirring often, until mixture is coated.
- Add 3 cups (5 1/2 cups) water, then bring to a boil over high.
- When boiling, add corn, then reduce heat to medium. Partially cover and cook for 10-12 min, stirring occasionally, until veggies are tender.
- Meanwhile, in a medium bowl, add cream cheese and 1/2 cup (1 cup) liquid from chowder. Whisk until smooth.
- When chowder is done, stir in cream cheese mixture. Season with remaining Old Bay Seasoning or salt and pepper, if you like.
- While chowder cooks, halve ciabatta.
- Arrange on an unlined baking sheet, cut-side up.
- Spread garlic-chive butter on the cut sides.
- Broil in the top of the oven for 1-2 min, until golden. (TIP: Keep an eye on buns so they don't burn.)
- Halve ciabatta diagonally.
- Divide beef corn chowder between bowls. Sprinkle remaining chives over top.
- Serve ciabatta points alongside for dipping.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**
750
kcal
Calories
39
g
Fat
18
g
Saturated Fat
68
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
36
g
Protein
130
mg
Cholesterol
2390
mg
Sodium
1.5
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
6.5
mg
Iron
