Meal Kit
Cajun Shrimp Boil Chowder
with sour cream and corn muffins
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
Chef
Ryan Pugh
In Your Box (serves 2)
- 8 oz. Shrimp
- 6 oz. Red Potatoes
- 5 oz. Corn Kernels
- 3 oz. Corn Muffin Mix
- 2 oz. Sour Cream
- 2 oz. Light Cream Cheese
- 2 Green Onion
- ½ oz. Flour
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Chesapeake Seasoning
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.
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Nutrition (per serving)
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Calories560
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Carbohydrates76g
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Net Carbs72g
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Fat20g
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Protein25g
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Sodium1880mg
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
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1 Prepare the Ingredients
Cut potatoes into 1/2" chunks.
Trim and thinly slice green onions.Pat shrimp dry. -
2 Make the Muffins
In a mixing bowl, combine corn muffin mix, 1/4 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 1/3 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. -
3 Cook the Shrimp
Heat 1 tsp. olive oil in a medium pot over medium-high heat.
Add shrimp to hot pot. Cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate. Keep pot over medium heat. -
4 Start the Chowder
Add 1 tsp. olive oil, half the remaining green onions (reserve remaining for garnish), 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. -
5 Finish Chowder and Finish Dish
Add 11/2 cups 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!
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