Jersey Shore shrimp chowder with spiced ciabatta croutons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Jersey Shore shrimp chowder with spiced ciabatta croutons

Dairy-Free, Soy-Free

2 Servings, 670 Calories/Serving

30–45 Minutes

Sandwiched between Manhattan, where tomato-based chowders reign, and Maryland, famous for its Old Bay Seasoning, the Jersey Shore takes influences from both places, showcased in this soup.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1½ cups organic mirepoix (onions - carrots - celery)
  • 6 ounces organic new potatoes
  • 1 teaspoon dried thyme
  • Sun Basket tomato base (tomatoes - tomato paste - garlic)
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 ciabatta roll
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket San Francisco Bay seasoning (celery seeds - sweet paprika - black pepper - ground mustard)
Ingredient IQ
Shrimp are naturally high in protein, low in fat, and an excellent source of vitamin B12 and the antioxidant mineral selenium. Because they’re also naturally a bit salty, we season them only lightly with salt.

Nutrition per serving

Calories: 670, Protein: 35g (70% DV), Fiber: 7g (28% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 225mg (75% DV), Sodium: 1510mg (63% DV), Carbohydrates: 71g (24% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the chowder

In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mirepoix, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 6 minutes.
While the mirepoix cooks, prepare the potatoes.

2

Prep and cook the potatoes

  • Scrub or peel the potatoes. Cut the potatoes into ¼-inch pieces.
To the pot with the mirepoix, add the potatoes, thyme, tomato base, and 3 cups [5 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the potatoes are softened, 10 to 12 minutes.
While the vegetables cook, prepare the shellfish.

3

Prep the shellfish; finish the chowder

For the shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry; season lightly with salt and pepper.
When the potatoes are softened, add the shrimp to the pot with the chowder, cover, and cook until the shrimp are firm and cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt and pepper.
When the potatoes are almost softened, in a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer the cooked scallops and any juices from the pan to the pot with the chowder, off the heat, and stir to combine. Season to taste with salt and pepper.

While the seafood cooks, prepare the parsley and the croutons.

4

Prep the parsley; make the ciabatta croutons

  • Cut or tear the ciabatta into 1-inch pieces.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In a medium bowl, toss together the ciabatta, San Francisco Bay seasoning, and 1 tablespoon [1½ TBL] oil; season with salt and pepper. In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the ciabatta and cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chowder to individual bowls. Top with the ciabatta croutons, garnish with the parsley, and serve.
Kids Can!
  • Measure the water for the chowder.
  • Tear the ciabatta.
  • Strip the parsley leaves.
  • Toss the ciabatta with oil and seasonings.
  • Garnish the chowder.