↓ PDP Description ↓
We captured the best of late summer it in this zesty, brothy chowder made with peak-season corn and organic Sungold tomatoes. We simmer the cobbs for hours in a broth of butter and white wine, and add a touch of smokey heat from pasilla and costeño chiles. Medallions of spicy, pasture-raised pork sausage from the Butcher Girls make this a hearty meal. Just BYO crusty bread for dipping!
↓ Serve With 1 ↓
Crusty Bread
Nice, crusty bread (we like a classic baguette) from your local bakery is what we use to round out this dish. We recommend tearing instead of slicing to create the optimal number of nooks and crannies.
↓ Serve With 2 ↓
Chopped Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 3 ↓
Squeeze Citrus
Let us be honest, some flavors just get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works too. Ladle your soup into wide bowls and set the table with some citrus wedges for DIY brightness.
↓ PDP Description ↓
We captured the best of late summer it in this zesty, brothy chowder made with peak-season corn and organic Sungold tomatoes. We simmer the cobbs for hours in a broth of butter and white wine, and add a touch of smokey heat from pasilla and costeño chiles. Medallions of spicy, pasture-raised pork sausage from the Butcher Girls make this a hearty meal. Just BYO crusty bread for dipping!
↓ Serve With 1 ↓
Crusty Bread
Nice, crusty bread (we like a classic baguette) from your local bakery is what we use to round out this dish. We recommend tearing instead of slicing to create the optimal number of nooks and crannies.
↓ Serve With 2 ↓
Chopped Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 3 ↓
Squeeze Citrus
Let us be honest, some flavors just get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works too. Ladle your soup into wide bowls and set the table with some citrus wedges for DIY brightness.
↓ PDP Description ↓
We captured the best of late summer it in this zesty, brothy chowder made with peak-season corn and organic Sungold tomatoes. We simmer the cobbs for hours in a broth of butter and white wine, and add a touch of smokey heat from pasilla and costeño chiles. Medallions of spicy, pasture-raised pork sausage from the Butcher Girls make this a hearty meal. Just BYO crusty bread for dipping!
↓ Serve With 1 ↓
Crusty Bread
Nice, crusty bread (we like a classic baguette) from your local bakery is what we use to round out this dish. We recommend tearing instead of slicing to create the optimal number of nooks and crannies.
↓ Serve With 2 ↓
Chopped Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 3 ↓
Squeeze Citrus
Let us be honest, some flavors just get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works too. Ladle your soup into wide bowls and set the table with some citrus wedges for DIY brightness.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.