Meal Kit
Culinary Collection
Patagonian Scallop & Corn Chowder
with garlic and herb ciabatta
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk, Wheat
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 8 oz. Patagonian Petite Scallops
- 4 fl. oz. Cream Sauce Base
- 2 Ciabatta
- 1 Onion
- 1 Poblano Pepper
- 3 oz. Frozen Corn
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Flour
- 2 tsp. Vegetable Base
- 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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Calories850
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Carbohydrates111g
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Net Carbs102g
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Fat30g
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Protein38g
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Sodium2050mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 2 Plates
- 1 Peeler
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 16 oz. scallops, follow same instructions as 8 oz., working in batches if necessary.
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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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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Peel and cut potatoes into 1/2" dice.
Halve and peel onion. Cut halves into 1/4" dice.Stem poblano, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat scallops dry and season all over with a pinch of salt and pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
2 Cook the Scallops
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pot and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Transfer scallops to a plate. Keep pot over medium-high heat; no need to wipe clean. -
3 Start the Chowder
Add 2 tsp. olive oil, onions, poblanos (to taste), potatoes, 1/4 tsp. salt, a pinch of pepper, and Chesapeake seasoning to hot pot. Stir occasionally until combined and vegetables are slightly browned, 6-8 minutes.
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4 Finish the Chowder
Add flour to hot pot and stir often until no dry flour remains.
Add 2 cups water, cream base, vegetable base, corn, and 1/4 tsp. salt. Stir to combine and bring to a simmer.Once simmering, stir occasionally until vegetables are tender and chowder is slightly thickened, 11-13 minutes.Add scallops and stir occasionally until combined, 1-2 minutes.Remove from burner.While chowder cooks, continue recipe. -
5 Toast Ciabatta and Finish Dish
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add ciabatta, cut-side down, to hot pan. Toast until slightly browned, 1-2 minutes.Remove from burner. Transfer to another plate and evenly top with softened butter.Alternatively, use a toaster to toast ciabatta as desired, then evenly top with softened butter.Plate dish as pictured on front of card, halving ciabatta diagonally, if desired. Bon appétit!
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