Express
Premium
Petite Scallop and Poblano Chowder
with potatoes and corn
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Tom Scodari
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In Your Box (serves 2)
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8 fl. oz. Cream Sauce Base
- 8 oz. Patagonian Petite Scallops
- 6 oz. Red Potatoes
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 oz. Bacon Bits
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1 oz. Crispy Fried Onions
- 2 tsp. Mirepoix Broth Concentrate
- 1½ tsp. Pot Roast Seasoning
- ½ tsp. Lemon N Herb 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) ZqwVkbPG
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Calories530
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Carbohydrates44g
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Net Carbs39g
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Fat28g
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Protein29g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Pot
- 1 Large Non-Stick Pan
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 breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1/2" dice.
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Make the Chowder
Place a medium pot over medium-high heat. Add corn, poblanos (to taste), potatoes, mirepoix base, cream base, pot roast seasoning, and 3/4 cup water to hot pot. Bring to a simmer.
Once simmering, reduce heat to low. Stir occasionally until potatoes are tender and soup thickens slightly, 15-18 minutes.Remove from burner.While chowder simmers, continue recipe. -
3 Sear the Scallops
Pat scallops dry and season all over with lemon n herb seasoning.
Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner. -
4 Crisp Bacon and Finish Dish
Line a microwave-safe plate with a paper towel. Spread bacon in an even layer on towel-lined plate.
Microwave until crisp, 1-2 minutes.Carefully remove from microwave.Plate dish as pictured on front of card, topping chowder with scallops, bacon, and crispy onions. Bon appétit!
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