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This creamy, flavorful chowder features a savory mix of chicken bone broth, sweet summer corn, buttermilk, and more, which we're pouring over hearty potatoes, then topping with crispy bacon for extra richness. A side of freshly baked biscuits, elevated by sour cream and scallions, completes this comforting meal.
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Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Small dice the potatoes. Thinly slice the scallions. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Small dice the bacon. Thoroughly wash your hands immediately after handling the peppers and bacon. In a bowl, combine the cornstarch and 1/4 cup of water.
Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.
Meanwhile, in a large bowl, combine the biscuit mix, sour cream, sliced scallions, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop 4 equal-sized dollops of the biscuit dough onto the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.
Meanwhile, heat a separate, large pot on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 6 to 8 minutes, or until cooked through and crispy. Leaving any fat in the pot, transfer half the cooked bacon to a paper towel-lined plate. Reserving a thin layer of the bacon fat in the pot, carefully drain off and discard any excess.
To the pot of remaining cooked bacon, add the corn kernels and diced peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and cornstarch slurry (stirring to recombine before adding). Bring to a boil and simmer 2 to 3 minutes, or until slightly thickened. Add the buttermilk and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and thickened. Turn off the heat. Divide the cooked potatoes between four serving bowls. Ladle the chowder over the potatoes. Serve the finished chowder topped with the reserved bacon. Serve the baked biscuits on the side. Enjoy!
Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Small dice the potatoes. Thinly slice the scallions. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Small dice the bacon. Thoroughly wash your hands immediately after handling the peppers and bacon. In a bowl, combine the cornstarch and 1/4 cup of water.
Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.
Meanwhile, in a large bowl, combine the biscuit mix, sour cream, sliced scallions, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop 4 equal-sized dollops of the biscuit dough onto the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.
Meanwhile, heat a separate, large pot on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 6 to 8 minutes, or until cooked through and crispy. Leaving any fat in the pot, transfer half the cooked bacon to a paper towel-lined plate. Reserving a thin layer of the bacon fat in the pot, carefully drain off and discard any excess.
To the pot of remaining cooked bacon, add the corn kernels and diced peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and cornstarch slurry (stirring to recombine before adding). Bring to a boil and simmer 2 to 3 minutes, or until slightly thickened. Add the buttermilk and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and thickened. Turn off the heat. Divide the cooked potatoes between four serving bowls. Ladle the chowder over the potatoes. Serve the finished chowder topped with the reserved bacon. Serve the baked biscuits on the side. Enjoy!
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