with Sour Cream and Feta
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Yellow potato • Mirepoix (carrot, onion, celery) • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • 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) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Mirepoix
113 g
Yellow Potato
200 g
Cream
56 mL
Sour Cream
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Cream Sauce Spice Blend
20 g
Vegetable Stock Powder
7.5 g
Mexican Seasoning
4 g
Green Onion
1 unit(s)
Corn Kernels
113 g
Salt
0.063 tsp
Pepper
0.063 tsp
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 2-3 min, breaking up chorizo and stirring often until chorizo is browned (chorizo will finish cooking in step 3).**
- Meanwhile, on a clean cutting board, remove any brown spots from potatoes, then peel and cut into 1/4-inch pieces. (Note: if you don't mind potato skins, don't peel them!)
- Thinly slice green onion.
- Heat the pot with the chorizo over medium.
- Add 1 tbsp (2 tbsp) oil, then mirepoix, corn and potato. Cook for 4-5 min, stirring often, until veggies are tender-crisp and chorizo is cooked through.**
- Add Cream Sauce Spice Blend and half the Mexican Seasoning (use all for 4 servings). Stir to coat.
- Add vegetable stock powder, cream and 2 cups (3 1/2 cups) water. Bring to a simmer over high, then reduce heat to medium.
- Cook for 6-9 min, stirring occasionally, until veggies are tender. (TIP: If liquid reduces too quickly before veggies are tender, add water, 2 tbsp at a time).
- Season chowder with salt and pepper.
- Divide between bowls.
- Dollop sour cream over top.
- Sprinkle feta and green onions over top.
If you opted to get chorizo, heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 2-3 min, breaking up chorizo and stirring often until chorizo is browned. (Chorizo will finish cooking in step 3.)**
Heat the pot with the chorizo over medium. Add 1 tbsp (2 tbsp) oil, then mirepoix, corn and potato. Cook for 4-5 min, stirring often, until veggies are tender-crisp and chorizo is cooked through.**
640
kcal
Calories
38
g
Fat
17
g
Saturated Fat
49
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
30
g
Protein
140
mg
Cholesterol
2270
mg
Sodium
0.4
g
Trans Fat
1400
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Warm Potato Salad and Green Onion Sour Cream
