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
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
Prepare the Ingredients
Cut potatoes into ½" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut broccoli florets into ½" pieces.
Pat scallops dry, and cut into half-moons. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Crisp the Bacon
Line a microwave-safe plate with a paper towel. Place half the bacon (reserve remaining for chowder) on towel-lined plate in a single layer. Microwave until crispy, 30 seconds at a time.
Remove from microwave and set aside.
Start the Chowder
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add potato, remaining bacon, and white portions of green onions to hot pot. Stir often until potatoes begin to soften, 5-6 minutes.
Add flour and stir until no dry flour remains in pot.
Stir in 1½ cups water, mirepoix base, softened cream cheese, broccoli florets, garlic salt, and a pinch of pepper. Bring to a simmer.
Finish the Chowder
Once simmering, cook until potatoes and broccoli are tender, 6-8 minutes.
If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Taste, and season with a pinch of salt, if desired.
While chowder cooks, cook scallops.
Cook Scallops and Finish Dish
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.
Plate dish as pictured on front of card, topping chowder with scallops and garnishing with crispy bacon, green portions of green onions, and cheese (to taste). Bon appétit!
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