All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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
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.
Prepare the Ingredients
Cut potato into ½" dice.
Stem and mince cilantro.
Halve and peel onion. Cut halves into ¼" 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.
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 ¾ 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 hot pot. Return to a boil.
Once boiling, stir occasionally until slightly thickened, 6-8 minutes.
Remove from burner. Taste, and season with ¼ tsp. 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 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.
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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