Creamy Corn and Green Pepper Chowder with Old Bay Toast

This chowder is a celebration of summer vegetables-sweet corn, green pepper and tender potatoes-all swimming in a rich, creamy broth. Cream cheese and Monterey Jack add a luscious texture, while a dollop of sour cream and fresh scallions provide a cool finish.

On the side, slices of baguette are toasted with a spiced Old Bay compound butter, perfect for soaking up every last drop. It’s a comforting bowl that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OLD BAY® SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon PHILADELPHIA® Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Place 2 tablespoons butter in a small bowl to soften. Wash and dry produce. Core, deseed and dice green pepper into 1/4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into 1/2-inch pieces. Drain and rinse corn.
2. In a medium pot over medium-high heat, melt 2 tablespoons butter. Add green pepper and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Sprinkle flour over vegetables and cook, stirring, until lightly browned, 1 minute.
3. Slowly pour in milk, stirring constantly. Add 1.5 cups water, potatoes, stock concentrates and half the Old Bay seasoning. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 15-20 minutes. Test by piercing a potato piece with a fork.
4. Meanwhile, combine softened butter with remaining Old Bay seasoning and sugar; mix until smooth. Halve baguette lengthwise and spread cut sides with Old Bay butter. Place cut-side up on a baking sheet. Toast on top rack until golden, 3-5 minutes.
5. Once potatoes are tender, reduce heat to low. Mash potatoes in the pot with a potato masher or fork until almost smooth, leaving a few small chunks for texture. Stir in cream cheese, corn and Monterey Jack cheese until fully incorporated and chowder is thick and creamy. If too thick, add splashes of water to reach desired consistency. Season generously with salt and pepper.
6. Halve Old Bay toast diagonally if desired. Divide chowder among bowls. Garnish with scallion greens and a dollop of sour cream. Serve with toast on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain before adding.

Can I make this chowder vegetarian?

Yes, the recipe is already vegetarian. Use vegetable stock concentrate and ensure the cheese is vegetarian-friendly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.