Meal Kit
New England-Style Salmon and Corn Chowder
with butter cracker topping
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat, Soy
Chef
Maija Barnes
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)
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9 oz. Salmon
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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
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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.
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Nutrition (per serving)
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Calories610
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Carbohydrates36g
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Net Carbs33g
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Fat37g
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Protein35g
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Sodium1470mg
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
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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 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 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 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 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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