Meal Kit
Culinary Collection
Scallops and Loaded Potato Broccoli Chowder
with bacon, green onions, and cheddar
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
It's that time of year again, the time for college football, pumpkin spice everything, and hot, delicious, filling soup. We've upped that ante here, with not just starchy potatoes and fresh broccoli, but subtle sweet scallops that bring this chowder up to the big leagues. But we haven't entirely reinvented the genre; bacon, cheddar, and green onions, your classic toppings, are all here. Maybe next fall, we'll add pumpkin spice to our chowder…. Probably not.
In Your Box (serves 2)
- 8 oz. Scallops
- 6 oz. Red Potatoes
- 4 oz. Broccoli Florets
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2 oz. Light Cream Cheese
- 2 Green Onions
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1 oz. Shredded Cheddar Cheese
- ⅘ oz. Bacon Bits
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½ oz. Flour
- 2 tsp. Mirepoix Broth Concentrate
- ½ tsp. Garlic Salt
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) o30w1ZO0
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Calories430
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Carbohydrates35g
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Net Carbs31g
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Fat21g
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Protein29g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium 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 16 oz. scallops, follow same instructions as 8 oz. scallops, working in batches if necessary.
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If using shrimp, follow same instructions as scallops in Steps 1 and 5, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using diced chicken breasts, follow same instructions as scallops in Steps 1 and 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Cut potatoes into 1/4" dice.
Cut broccoli into 1/2" pieces.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat scallops dry. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same. -
2 Crisp the Bacon
Line a microwave-safe plate with a paper towel.
Place half the bacon (reserve remaining for chowder) on towel-lined plate in a single layer. Microwave until crispy, 30 seconds at a time.Carefully remove from microwave and set aside. -
3 Start the Chowder
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add potato, remaining bacon, and white portions of green onions to hot pot. Stir often until potatoes begin to soften, 5-6 minutes.Add flour and stir until no dry flour remains in pot. -
4 Finish the Chowder
Stir 11/2 cups water, mirepoix base, softened cream cheese, broccoli, garlic salt, and a pinch of pepper into hot pot. Bring to a simmer.
Once simmering, cook until potatoes and broccoli are tender, 6-8 minutes.If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Taste, and season with a pinch of salt, if desired.While chowder cooks, cook scallops. -
5 Cook Scallops and Finish Dish
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add scallops to hot pan and cook until scallops are browned and reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping chowder with scallops and garnishing with crisped bacon, green portions of green onions, and shredded cheese (to taste). Bon appétit!
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