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
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, topping chowder with croutons. Bon appétit!
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