Shrimp & Roasted Corn Bisque

with potatoes and cheesy croutons

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Shellfish, Soy

Calories Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 oz. Fingerling Potatoes
  • 5 oz. Corn Kernels
  • Info
    8 oz. Shrimp
  • Info
    2 oz. Sour Cream
  • 1½ tsp. Old Bay Seasoning
  • 1 Yellow Onion
  • 2 Tbsp. Cornstarch
  • Info
    1 French Roll
  • 1 Poblano Pepper
  • Info
    1 oz. Shredded Cheddar-Jack 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
    555
  • Carbohydrates
    63g
  • Fat
    23g
  • Protein
    28g
  • Sodium
    1641mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Stem poblano pepper, seed, and cut into ¼" dice. Wash hands and cutting board after prepping. Halve and peel onion. Cut halves into ¼" dice. Slice potatoes into ¼" rounds. Cut French roll into ½" 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, 1½ 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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