Smoky Shrimp Chowder
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Smoky Shrimp Chowder

Smoky Shrimp Chowder

with Garlic Toasts

Hearty and nourishing, chowder is a timeless comfort food. The combination of juicy shrimp, potatoes and vegetables in a luxuriously creamy, cheesy and smoky broth, served with garlic-butter toasts is sure to calm the soul and fuel the body.

Chef's Choice

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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

285 g


(Contains Shrimp)

1 unit(s)

Russet Potato

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

1 unit(s)

Sweet Bell Pepper

113 g


1 unit(s)

Garlic, cloves

1 unit(s)

Cream Cheese

(Contains Milk)

56 mL


(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Smoked Paprika

Not included in your delivery

0.13 tsp


¼ tsp


1 tbsp


2 tbsp

Unsalted Butter*


Nutrition Values

Calories690 kcal
Fat37 g
Saturated Fat19 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber6 g
Protein33 g
Cholesterol265 mg
Sodium1860 mg
Trans Fat1 g
Potassium1100 mg
Calcium200 mg
Iron4 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.


Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet
Aluminum Foil


  • Peel, then cut potato into 1/4-inch pieces.
  • Core, then cut pepper into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Halve ciabatta.
  • Melt 2 tbsp butter (dbl for 4 ppl) in a small pot or in microwavable bowl over low heat. Add remaining garlic. Season with salt and pepper, then stir to combine. Set aside.
  • Heat a large pot over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix and peppers. Cook, stirring occasionally, until mirepoix softens slightly and peppers are tender-crisp, 3-4 min. Season with salt and pepper.
  • Add half the garlic. Cook, stirring constantly, until fragrant, 30 sec. Sprinkle flour and half the smoked paprika over top. Cook, stirring constantly, until veggies are coated, 30 sec.
  • Add potatoes, stock powder and 1 3/4 cups water (dbl for 4 ppl), then stir to combine scraping any bits on the bottom.
  • Cover and bring to a boil over high. Once boiling, reduce heat to medium.
  • Cook covered, stirring occasionally, until potatoes are fork-tender, 10-12 min. (TIP: For a thicker consistency, cook chowder a few minutes longer.)
  • Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Toss shrimp and remaining smoked paprika with 1/2 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper.
  • Broil in the middle of the oven until shrimp just turn pink, 5-6 min.**
  • Add cream and cream cheese. Cook, stirring often, until cheese melts, 1-2 min. Season with pepper, to taste. (TIP: If chowder is too thick, add 1/4 cup water.)
  • Meanwhile, arrange ciabatta on an unlined baking sheet, cut-side up.
  • Drizzle garlic butter (from step 1) onto cut-sides of ciabatta and broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
  • Divide chowder between bowls. Top with shrimp.
  • Serve with garlic toasts alongside.