Hardy Shimp and Corn Chowder
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Hardy Shimp and Corn Chowder

with Old Bay dippers and Bacon Crumble


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

100 g

Bacon Strips

113 g

Corn Kernels

1 unit(s)

Garlic, cloves

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit(s)

Vegetable Broth Concentrate


Old Bay Seasoning

(Contains Mustard, Sulphites May contain Milk, Peanuts, Sesame, Soy, Tree nuts, Wheat)



250 g

Red Potato

1 unit(s)

Ciabatta Roll

7 g


113 mL


(Contains Milk)


Nutrition Values

Calories670 kcal
Fat37 g
Saturated Fat19 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber4 g
Protein33 g
Cholesterol280 mg
Sodium1150 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium125 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Quarter potatoes. Halve the buns. Roughly chop the parsley. Cut the bacon into 1/2-inch strips. Drain and rinse the shrimp, then pat dry. Season with pepper.


In a medium pot, combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Carefully strain potatoes over a large bowl, reserving all cooking liquid.


Heat a large pot over medium-high heat. When hot, add the bacon to the dry pan. Cook, stirring occasionally, until crispy, 5-7 min. Remove pan from the heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.


Add the mirepoix to the large pot. Cook, stirring occasionally until softened, 3-4 min. Add the garlic, then sprinkle over half the Old Bay and the flour. Cook, until flour coats all the veggies, 1 min.


Whisk in 2 1/2 reserved potato water and broth concentrates. Stir to combine. Add the shrimp, corn and cream. Cook, until shrimp is cooked through and sauce is slightly thickened, 3-4 min. While the soup cooks, stir together in a small bowl the remaining Old Bay, half the parsley and 1 tbsp oil. Arrange the ciabattas cut-side up on a baking sheet and brush with the Old Bay oil.


Toast in the oven until lightly golden, 2-3 min. (TIP: Keep an eye on your ciabatta so that it does not burn!) Cut caibatta into 1/2-inch strips. Stir the potatoes into the chowder. Divide chowder between bowls. Sprinkle over crispy bacon and remaining parsley. Serve Old Bay dippers on the side.