• 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.**