Family Meal Kit
One-Pot Biscayne Bay-Inspired Shrimp Chowder
with potatoes and corn
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 16 oz. Red Potatoes
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16 oz. Shrimp
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4 fl. oz. Cream Sauce Base
- 5 oz. Corn Kernels
- 2 oz. Bacon Bits
- 4 Green Onions
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1 oz. Flour
- 4 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- 2 tsp. Chesapeake 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) QOjJRxOw
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Calories370
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Carbohydrates41g
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Net Carbs38g
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Fat14g
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Protein24g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large 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
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Cut potatoes into 1/2" dice.
Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.Pat shrimp dry and season all over with half the Chesapeake seasoning (reserve remaining for chowder). -
2 Cook the Shrimp
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pot. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate. Keep pot over medium-high heat; no need to wipe clean. -
3 Start the Chowder
Add 2 tsp. olive oil, bacon, garlic, white portions of green onions, and potatoes to hot pot used to cook shrimp.
Stir occasionally until bacon is crispy, 2-3 minutes. -
4 Add the Broth
Add remaining Chesapeake seasoning and flour to hot pot. Stir occasionally until no dry flour remains.
Add 3 cups water, mirepoix base, and 1/4 tsp. salt. Stir to combine and bring to a simmer. -
5 Finish Chowder and Finish Dish
Once simmering, stir occasionally until potatoes are tender, 9-11 minutes.
Add corn, cream base, 1/4 tsp. salt, and cooked shrimp to hot pot. Stir occasionally until combined and shrimp are heated through, 3-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping chowder with green portions of green onions. Bon appétit!
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