Meal Kit
Culinary Collection
Scallop and Corn Chowder
with crispy jalapeños
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Nigel Palmer
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
- 8 oz. Scallops
- 1 Yellow Onion
- 5 oz. Corn Kernels
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4 oz. Light Cream
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1 oz. Crispy Jalapenos
- 4 tsp. Mirepoix Broth Concentrate
- ¼ oz. Cilantro
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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Calories630
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Carbohydrates74g
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Net Carbs69g
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Fat28g
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Protein21g
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Sodium1610mg
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
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If using 16 oz. scallops, follow same instructions as 8 oz. scallops, cooking until scallops reach a minimum internal temperature of 145 degrees.
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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.
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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.
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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 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 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 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 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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