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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut potatoes into ½" dice.
Halve and peel onion. Cut halves into ¼" dice.
Stem and mince cilantro.
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.
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.
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.
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.
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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