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Export 12 ingredients for grocery delivery
Step 1
• Wash and dry produce.
Step 2
• Trim and thinly slice scallions, separating whites from greens. Thinly slicemushrooms (skip if your mushrooms are pre-sliced!).
Step 3
• Heat a drizzle of oil in a medium pot over medium-high heat. Addscallion whites, mushrooms, and a pinch of salt and pepper. Cook,stirring occasionally, until veggies are slightly softened, 1-2 minutes.
Step 4
• Stir in 2 cups water, stock concentrate, and couscous. Cover and bring toa boil, then reduce heat to a low simmer. Cook until couscous and veggiesare tender, 5-7 minutes.
Step 5
• Meanwhile, quarter lemon.
Step 6
• In a small bowl, combine half the cornstarch with 1 TBSP water (all thecornstarch and 2 TBSP water for 4 servings).
Step 7
• Once couscous and veggies are tender, add cream sauce base, Italianherb paste, spinach, and cornstarch mixture to pot. Stir to combine andcook, stirring occasionally, until thickened, 2-3 minutes more.
Step 8
• Divide chowder between bowls; top with croutons and scallion greens. Servewith a squeeze of lemon juice and remaining lemon wedges on the side.
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