↓ PDP Description ↓
We captured the best of summer in this bright, brothy chowder made with peak-season corn and organic Sungold tomatoes. We simmer the cobs for hours in a white wine broth then add a touch of smoky heat with 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
Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.
↓ Serve With 2 ↓
Fresh 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 ↓
Citrus Squeeze
Let’s be honest, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works just fine too. Slice and squeeze over the dish right before eating.
↓ PDP Description ↓
We captured the best of summer in this bright, brothy chowder made with peak-season corn and organic Sungold tomatoes. We simmer the cobs for hours in a white wine broth then add a touch of smoky heat with 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
Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.
↓ Serve With 2 ↓
Fresh 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 ↓
Citrus Squeeze
Let’s be honest, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works just fine too. Slice and squeeze over the dish right before eating.
↓ PDP Description ↓
We captured the best of summer in this bright, brothy chowder made with peak-season corn and organic Sungold tomatoes. We simmer the cobs for hours in a white wine broth then add a touch of smoky heat with 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
Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.
↓ Serve With 2 ↓
Fresh 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 ↓
Citrus Squeeze
Let’s be honest, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works just fine too. Slice and squeeze over the dish right before eating.
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.