Meal Kit

Shrimp Boil Chowder

with sour cream and corn muffins

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), 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

No newspaper or big pot required! We're giving you all the best parts, in chowder form: succulent shrimp, seasonings, sweet corn, and potatoes. Non-traditional, but still delightful, we're topping this rich bowl with a dollop of sour cream. We've also got fluffy good corn muffins rounding it all out.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 6 oz. Red Potatoes
  • 5 oz. Corn Kernels
  • Info
    3 oz. Corn Muffin Mix
  • Info
    2 oz. Light Cream Cheese
  • Info
    2 oz. Sour Cream
  • 2 Green Onions
  • Info
    ½ oz. Flour
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 tsp. Chesapeake Seasoning
Contains: FD&C Yellow No. 5, FD&C Yellow No. 6, and Sulfites
Food intolerance information

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
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Muffin Tin

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. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • If using diced chicken, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken above.

  1. 1

    Prepare the Ingredients

    Cut potatoes into 1/2" chunks.

    Trim and thinly slice green onions.

    Pat shrimp dry.

  2. 2

    Make the Muffins

    In a mixing bowl, combine corn muffin mix, 1/4 cup water, and half the green onions (reserve remaining for chowder and garnish) until a sticky dough forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

    Transfer batter to four cups of prepared muffin tin, filling 1/3 the way up.

    Bake in hot oven until muffin tops are lightly browned and start to crack, 14-17 minutes.

    While muffins bake, cook shrimp and start chowder.

  3. 3

    Cook the Shrimp

    Heat 1 tsp. olive oil in a medium pot over medium-high heat.

    Add shrimp to hot pot. Cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Transfer shrimp to a plate. Keep pot over medium heat.

  4. 4

    Start the Chowder

    Add 1 tsp. olive oil, half the remaining green onions (reserve remaining for garnish), potatoes, corn, and 1/4 cup water to hot pot.

    Cover, and stir occasionally until potatoes are slightly tender, 6-8 minutes.

    Uncover, and stir in flour until no dry flour remains in pot.

  5. 5

    Finish Chowder and Finish Dish

    Add 11/2 cups water, mirepoix base, cream cheese, seasoning blend, and a pinch of salt and pepper to hot pot. Bring to a simmer.

    Once simmering, cook until potatoes are tender, mixture is smooth, and cream cheese is melted, 6-8 minutes.

    If too thick, add additional water, 1/4 cup at a time, until desired consistency is reached.

    Stir in shrimp until completely combined. Remove from burner.

    Plate dish as pictured on front of card, garnishing with remaining green onions and sour cream. Bon appétit!

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