Culinary Collection

Scallop and Corn Chowder

with crispy jalapeños

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Shellfish (Scallops), Milk, Wheat

Calories Conscious
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

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)

  • 12 oz. Yukon Potato
  • ¼ oz. Cilantro
  • 5 oz. Corn Kernels
  • 4 tsp. Mirepoix Broth Concentrate
  • Info
    8 oz. Scallops
  • 1 Yellow Onion
  • Info
    4 oz. Light Cream
  • Info
    1 oz. Crispy Jalapeños

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

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

  • If using 16 oz. scallops, follow same instructions as 8 oz. scallops, cooking until scallops reach a minimum internal temperature of 145 degrees.

  • If using 8 oz. shrimp or 16 oz. shrimp, pat dry. Follow same instructions as scallops in Step 4, cooking in batches if necessary until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

  • If using diced chicken, pat dry. Follow same instructions as scallops in Step 4, stirring occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Cut potato into 1/2" dice.

    Stem and mince cilantro.

    Halve and peel onion. Cut halves into 1/4" dice.

    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.

  2. 2

    Start the Chowder

    Place a medium pot over medium-high heat and add 2 tsp. olive oil.

    Add onion to hot pot and stir often until slightly softened but not browned, 3-4 minutes.

    Add potato, 1 3/4 cups water, mirepoix base, and 1/4 tsp. salt. Bring to a boil.

    Once boiling, cook until potatoes are tender, 8-10 minutes.

  3. 3

    Finish the Chowder

    Add cream and corn to hot pot. Return to a boil.

    Once boiling, stir occasionally until slightly thickened, 6-8 minutes.

    Remove from burner. Taste, and season with 1/4 tsp. salt if desired.

    While chowder cooks, cook scallops.

  4. 4

    Cook the Scallops

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add scallops to hot pan and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

    Remove from burner.

  5. 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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