Meal Kit

New England-Style Salmon and Corn Chowder

with butter cracker topping

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish (Salmon), Milk, Wheat, Soy

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

No clams in this chowder, but instead, flaky and delicious salmon. Enjoy this hot bowl of creamy chowder goodness, perfect for this cold winter.

In Your Box (serves 2)

  • Info
    9 oz. Salmon
  • Info
    4 fl. oz. Cream Sauce Base
  • 6 oz. Yukon Potatoes
  • 3 oz. Corn Kernels
  • 2 Green Onions
  • 4 tsp. Mirepoix Broth Concentrate
  • ⅘ oz. Bacon Bits
  • Info
    2 Butter Crackers
  • 1½ tsp. Cornstarch
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 2 Medium Pots
  • 2 Mixing Bowls

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

    Start the Potatoes

    Peel and cut potatoes into 1/2" dice. Bring a medium pot with potato chunks covered by 2 cups water to a boil.

    Once boiling, cook until fork-tender, 15-20 minutes.

    Remove from burner. Do not drain, as reserved water will be used in a later step.

    While potatoes boil, continue recipe.

  2. 2

    Crisp Bacon and Prepare Ingredients

    Line a plate with a paper towel.

    Place another medium pot over medium heat and add 1 tsp. olive oil. Add bacon to hot pot and stir often until crisp, 30-60 seconds.

    Remove from burner. Transfer bacon to towel-lined plate. Reserve pot; no need to wipe clean.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Coarsely crush crackers.

    In a mixing bowl, thoroughly combine cornstarch and 1 tsp. water. Set aside.

    Pat salmon dry.

  3. 3

    Cook the Salmon

    Return pot used to crisp bacon to medium heat and 1 tsp. olive oil. Add salmon, skin side up, to hot pot and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Remove from burner. Transfer salmon to another mixing bowl. Rest until cool enough to handle, 5-8 minutes.

    Reserve pot; no need to wipe clean.

    After 5-8 minutes, remove skin. Flake salmon into 1" pieces and set aside.

    While salmon cools, continue recipe.

  4. 4

    Start the Chowder

    Return pot used to cook salmon to medium heat. Add 1 tsp. olive oil, white portions of green onions, corn, half the bacon (reserve remaining for garnish), mirepoix base, Chesapeake seasoning, cream base, cornstarch mixture, potatoes and cooking water, 1 cup water, and a pinch of pepper to hot pot. Bring to a simmer.

    Once simmering, stir occasionally until chowder thickens slightly, 5-6 minutes.

    Remove from burner.

  5. 5

    Add Salmon and Finish Dish

    Stir flaked salmon into chowder.

    Plate dish as pictured on front of card, topping chowder with green portions of green onions, remaining bacon, and crushed crackers. Bon appétit!

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