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Corn, Bacon, and Shrimp Chowder
with croutons
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Good ol' chowder. Such a wonderful bowl of comfort and deliciousness that always makes you say, "Mmm, mmm, mmm". This chowder will do just that. Why? Because of the fresh corn, salty bacon, and succulent shrimp, of course! Oh, and the croutons. Those crunchy bites we all know and adore. Chowder all year round for us.
In Your Box (serves 2)
- 8 oz. Cooked Diced Red Potatoes
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8 oz. Shrimp
- 1 Onion
- 3 oz. Corn Kernels
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2 oz. Cream Cheese
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1 oz. Seasoned Croutons
- ¾ oz. Crumbled Bacon
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½ oz. Flour
- 2 tsp. Mirepoix Broth Concentrate
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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Calories490
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Carbohydrates56g
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Net Carbs52g
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Fat17g
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Protein28g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using scallops, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Prepare the Ingredients
Coarsely crush croutons.
Drain potatoes.Halve and peel onion. Cut halves into 1/4" dice.Pat shrimp dry and coarsely chop. -
2 Start the Chowder
Place a medium pot over medium heat and add 1 tsp. olive oil. Add onions to hot pot and stir occasionally until tender, 4-6 minutes.
Add bacon and stir occasionally until crisp, 1-2 minutes. -
3 Add the Broth
Add flour to hot pot and stir until no dry flour remains.
Stir in 11/2 cups water, potatoes, mirepoix base, corn, and a pinch of salt and pepper. Bring to a simmer. -
4 Add Shrimp and Finish Dish
Once simmering, add shrimp and stir occasionally until slightly thickened and shrimp reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Stir in cream cheese until melted and combined.Remove from burner.Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!
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