All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions.
Cut potatoes into ½" chunks.
Pat shrimp dry.
[PIC: green onions, potatoes]
Make the Muffins
In a mixing bowl, combine corn muffin mix, ¼ cup water and half the green onions (reserve remaining for chowder and garnish) until a sticky dough forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Transfer batter to four cups of prepared muffin tin, filling ⅓ the way up.
Bake in hot oven until muffin tops are lightly browned and start to crack, 14-17 minutes.
While muffins bake, start chowder.
[PIC: four muffins in tin]
Cook the Shrimp
Heat 1 tsp. olive oil in a medium pot over medium-high heat.
Add shrimp to hot pot and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer shrimp to a plate. Reserve pot; no need to wipe clean.
[PIC: shrimp on a plate]
Start the Chowder
Return pot used to sear shrimp to medium heat and add 1 tsp. olive oil.
Add half the remaining green onions (reserve remaining for chowder), potatoes, and corn to hot pot. Stir often until potatoes are slightly softened, 6-8 minutes.
Add flour and stir until no dry flour remains in pot.
[PIC: potatoes and corn covered in flour]
Finish Chowder and Finish Dish
Add 1 ½ cup water, mirepoix base, cream cheese, seasoning blend, and a pinch of salt and pepper to hot pot. Bring to a simmer.
Once simmering, cook until potatoes are tender, mixture is smooth, and cream cheese is melted, 6-8 minutes.
Stir in shrimp until completely combined. Remove from burner.
Plate dish as pictured on front of card, garnishing with remaining green onions and sour cream. Bon appétit!
[PIC: chowder all done in pot]
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