Scallop and Corn Chowder

with crispy jalapeños

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Shellfish

Calories Conscious
A note about serious food allergies

You think you know chowder? You think you are a chowder fan, aficionado… a chowder connoisseur? We beg to differ; we've got a chowder that you've never seen before, and its delights will tantalize your taste buds. Scrumptious scallops, sweet and tender, and bright corn, mixed with a broth good enough to drink. And on top, crispy jalapeños offer a crunch, spicy hit. You'll never look at good old clam or chicken chowder with the same love.

In Your Box (serves 2)

  • ¼ oz. Cilantro
  • Info
    1 oz. Crispy Jalapeños
  • 1 Ear of Corn
  • 12 oz. Yukon Potatoes
  • Info
    4 fl. oz. Light Cream
  • 4 tsp. Mirepoix Base
  • 1 Yellow Onion
  • Info
    8 oz. Scallops

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
    559
  • Carbohydrates
    60g
  • Fat
    28g
  • Protein
    20g
  • Sodium
    1137mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut potatoes into ½" dice. Halve and peel onion. Cut halves into ¼" dice. Stem and mince cilantro. Peel husk off corn and carefully remove kernels from cob. Pat scallops dry and halve. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. If using shrimp, pat dry.

  • Step 2 - Start the Chowder
    2

    Start the Chowder

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add onions to hot pot and stir often until slightly softened but not browned, 3-4 minutes. Add potatoes, 1¾ cups water, mirepoix base, and ¼ tsp. salt. Bring to a boil. Once boiling, cook until potatoes are tender, 8-10 minutes.

  • Step 3 - Finish the Chowder
    3

    Finish the Chowder

    Add cream and corn to pot. Stir occasionally until slightly thickened, 6-8 minutes. Taste, and season with a pinch of salt if desired. While chowder cooks, cook scallops.

  • Step 4 - Cook the Scallops
    4

    Cook the Scallops

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner. If using shrimp, follow same instructions and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, topping chowder with scallops and garnishing with cilantro and crispy jalapeños (to taste). Bon appétit!

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