Culinary Collection

Scallops and Loaded Potato Broccoli Chowder

with bacon, green onions, and cheddar

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish (Scallops)

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

It's that time of year again, the time for college football, pumpkin spice everything, and hot, delicious, filling soup. We've upped that ante here, with not just starchy potatoes and fresh broccoli, but subtle sweet scallops that bring this chowder up to the big leagues. But we haven't entirely reinvented the genre; bacon, cheddar, and green onions, your classic toppings, are all here. Maybe next fall, we'll add pumpkin spice to our chowder…. Probably not.

In Your Box (serves 2)

  • Info
    8 oz. Scallops
  • 1 oz. Crumbled Bacon
  • 4 oz. Broccoli Florets
  • Info
    1 oz. Shredded Cheddar Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Green Onions
  • Info
    ½ oz. Flour
  • ½ tsp. Garlic Salt
  • 6 oz. Red Potatoes
  • Info
    2 oz. Light Cream Cheese

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
    460
  • Carbohydrates
    34g
  • Fat
    25g
  • Protein
    30g
  • Sodium
    1689mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot

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, working in batches if necessary.

  • If using shrimp, follow same instructions as scallops in Steps 1 and 5, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.

  • If using diced chicken breasts, follow same instructions as scallops in Steps 1 and 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Cut potatoes into ¼" dice. Cut broccoli into ½" pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat scallops dry. 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

    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. Carefully remove from microwave and set aside.

  3. 3

    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.

  4. 4

    Finish the Chowder

    Stir 1½ cups water, mirepoix base, softened cream cheese, broccoli, garlic salt, and a pinch of pepper into hot pot. Bring to a simmer. 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.

  5. 5

    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 crisped bacon, green portions of green onions, and shredded cheese (to taste). Bon appétit!

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