Potato Chowder with Cheddar Cheese Toasts

• Produce

  • 1 Carrot
  • 2 Stalks Celery
  • 1 Bunch Chives
  • 2 Russet potatoes
  • 1 Yellow onion

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tbsp Chowder spice blend

• Bread & Baked Goods

  • 1 Baguette, small

• Dairy

  • 2 oz Cheddar cheese
  • 3/4 cup Milk

Found on blueapron.com

Description

Ingredients

• 1 Small Baguette
• ¾ Cup Milk
• 2 Stalks Celery
• 2 Russet Potatoes
• 1 Carrot
• 1 Yellow Onion
• 1 Bunch Chives
• 2 Ounces Cheddar Cheese
• 2 Tablespoons All-Purpose Flour
• 1 Tablespoon Chowder Spice Blend (Mustard Powder, Onion Powder, Sweet Paprika, Garlic Powder, Cayenne Pepper, Smoked Paprika & Dried Parsley Flakes)

Directions

• 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the baguette. Peel the carrot; cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and medium dice the potatoes. Peel and small dice the onion. Small dice the cheese. Thinly slice the chives.
• 2 Cook the vegetables: In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot, celery, potatoes and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly softened.
• 3 Make the cheese sauce: While the vegetables cook, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the flour and half the spice blend. Cook, whisking frequently, 30 seconds to 1 minute, or until fragrant. Slowly whisk in the milk; cook, whisking frequently, 2 to 3 minutes, or until slightly thickened. Add the cheese and cook, whisking frequently, 1 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. Turn off the heat.
• 4 Make the chowder: To the pot of vegetables, add the remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 3 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Using a spoon, carefully mash the potatoes against the side of the pot to achieve your desired consistency; stir to thoroughly combine.
• 5 Make the cheese toasts: While the chowder cooks, place the baguette on a sheet pan, cut sides up. Spread ⅔ of the cheese sauce onto the cut sides of the baguette. Bake 8 to 10 minutes, or until the cheese and baguette are browned around the edges. Remove from the oven and set aside in a warm place.
• 6 Finish the chowder & plate your dish: Add the remaining cheese sauce to the pot of chowder. Cook on medium-high, stirring occasionally, 3 to 5 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide the finished chowder between 2 bowls. Garnish with the chives a drizzle of olive oil; season with pepper. Transfer the cheese toasts to a cutting board; cut in half on an angle. Serve the chowder with the cheese toasts. Enjoy!
• 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the baguette. Peel the carrot; cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and medium dice the potatoes. Peel and small dice the onion. Small dice the cheese. Thinly slice the chives.
• 2 Cook the vegetables: In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot, celery, potatoes and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly softened.
• 3 Make the cheese sauce: While the vegetables cook, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the flour and half the spice blend. Cook, whisking frequently, 30 seconds to 1 minute, or until fragrant. Slowly whisk in the milk; cook, whisking frequently, 2 to 3 minutes, or until slightly thickened. Add the cheese and cook, whisking frequently, 1 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. Turn off the heat.
• 4 Make the chowder: To the pot of vegetables, add the remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 3 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Using a spoon, carefully mash the potatoes against the side of the pot to achieve your desired consistency; stir to thoroughly combine.
• 5 Make the cheese toasts: While the chowder cooks, place the baguette on a sheet pan, cut sides up. Spread ⅔ of the cheese sauce onto the cut sides of the baguette. Bake 8 to 10 minutes, or until the cheese and baguette are browned around the edges. Remove from the oven and set aside in a warm place.
• 6 Finish the chowder & plate your dish: Add the remaining cheese sauce to the pot of chowder. Cook on medium-high, stirring occasionally, 3 to 5 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide the finished chowder between 2 bowls. Garnish with the chives a drizzle of olive oil; season with pepper. Transfer the cheese toasts to a cutting board; cut in half on an angle. Serve the chowder with the cheese toasts. Enjoy!

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