Meal Kit
Fall Harvest
Cozy Blackened Shrimp & Sweet Potato Chowder
with corn
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
Chef
Rachel Post
In Your Box (serves 2)
- 1 Sweet Potato
- 4 fl. oz. Cream Sauce Base
- 8 oz. Shrimp
- 1 Green Bell Pepper
- 5 oz. Frozen Corn
- 2 oz. Chimichurri
- 1 Shallot
- ½ oz. AP Flour
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- 1 tsp. Blackening Seasoning
- ½ tsp. Garlic Salt
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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Calories540
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Carbohydrates58g
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Net Carbs47g
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Fat26g
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Protein23g
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Sodium2060mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Pot
- 1 Large Non-Stick Pan
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. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Peel sweet potato, if desired. Cut into 1/2" dice.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Halve and peel shallot. Cut halves into 1/4" dice.Mince garlic. -
2 Cook the Shrimp
Pat shrimp dry and season all over with blackening seasoning.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.While shrimp cook, continue recipe. -
3 Cook the Vegetables
Place a large pot over medium-high heat and add 1 Tbsp. olive oil.
Add shallots and bell peppers to hot pot. Stir occasionally until vegetables are slightly browned, 3-4 minutes.Add sweet potatoes, garlic, and garlic salt. Stir often until garlic is fragrant, 1-2 minutes. -
4 Add the Broth
Add flour to hot pot and stir until no dry flour remains.
Add 2 cups water, mirepoix base, cream base, and corn. Stir to combine and bring to a simmer.Once simmering, stir occasionally until broth is slightly thickened, 8-10 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Shrimp and Finish Dish
Add shrimp to hot pot. Stir often until heated through, 2-3 minutes.
Remove from burner.Plate dish as pictured on front of card, topping chowder with chimichurri (to taste). Bon appétit!
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