Meal Kit

Cajun Shrimp Boil Chowder

with sour cream and corn muffins

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish (Shrimp)

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 5 oz. Corn Kernels
  • Info
    3 oz. Corn Muffin Mix
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Light Cream Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Green Onions
  • Info
    ½ oz. Flour
  • 6 oz. Red Potatoes
  • 1 tsp. Chesapeake Seasoning
  • Info
    8 oz. Shrimp

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Muffin Tin

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions. Cut potatoes into ½" chunks. Pat shrimp dry.

    [PIC: green onions, potatoes]

  2. 2

    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]

  3. 3

    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]

  4. 4

    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]

  5. 5

    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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