Meal Kit
Shrimp & Roasted Corn Bisque
with potatoes and cheesy croutons
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat, Soy
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Under %{max_calories} calories
Chef
Patrick Le Beau
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Yellow Onion
- 6 oz. Fingerling Potatoes
- 5 oz. Corn Kernels
- 1 Poblano Pepper
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1 French Roll
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
- 2 Tbsp. Cornstarch
- 1½ tsp. Old Bay Seasoning
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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Calories570
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Carbohydrates64g
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Net Carbs57g
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Fat24g
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Protein28g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Stem poblano pepper, seed, and cut into 1/4" dice. Wash hands and cutting board after prepping.
Halve and peel onion. Cut halves into 1/4" dice.Slice potatoes into 1/4" rounds.Cut French roll into 1/2" cubes.Combine cornstarch and 2 Tbsp. cold water in a mixing bowl. Set aside. -
2 Start the Chowder
Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add corn to hot pot and stir occasionally until lightly browned, 3-4 minutes.
Reduce heat to medium and add onion, poblano, and a pinch of salt and stir occasionally until tender, 4-6 minutes.Add potatoes, 11/2 cups water, and seasoning blend, and stir to combine. Cover, and cook until potatoes are fork-tender, 10-12 minutes.Stir in shrimp. Cover and cook until shrimp reaches a minimum internal temperature of 145 degrees, 4-6 minutes.While chowder cooks, make croutons. -
3 Make the Croutons
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add cubed bread to hot pan and stir until coated in oil.Stir occasionally until lightly browned, 2-4 minutes.Remove from burner. Add cheese and stir to combine. -
4 Finish the Chowder
Stir cornstarch-water mixture to recombine. Add half the mixture to pot and stir to combine.
Bring chowder to a boil and cook until thickened, 1-2 minutes.For a thicker chowder, add additional cornstarch-water mixture until desired consistency is reached.Remove from burner and stir in sour cream. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chowder with croutons. Bon appétit!
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