Express
Premium
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
- Calorie-Conscious
Chef
Laura Alpern
In Your Box (serves 2)
- 8 oz. Cooked Diced Red Potatoes
- 8 oz. Shrimp
- 1 Onion
- 3 oz. Corn Kernels
- 2 oz. Cream Cheese
- 1 oz. Seasoned Croutons
- ¾ oz. Bacon Bits
- 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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