Creamy Corn and Bacon Chowder with Old Bay Toast

This creamy chowder is a celebration of summer flavors, featuring sweet corn, smoky bacon and tender potatoes in a rich, cheesy broth. The addition of green pepper adds a fresh crunch, while cream cheese and Monterey Jack make it luxuriously smooth.

Serve it with crispy Old Bay buttered toast for dipping-it’s the perfect comfort food for any night of the week.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Place 2 tablespoons butter in a small microwave-safe bowl to soften. Wash and dry produce. Core, deseed and dice green pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into ½-inch pieces. Drain and rinse corn.
2. Melt another 2 tablespoons butter in a medium pot over medium-high heat. Add green pepper and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Add flour; cook, stirring, until lightly browned, 1 minute.
3. Slowly stir milk into pot a splash at a time until fully incorporated. Stir in 1½ cups water. Add potatoes, stock concentrates and half the Old Bay Seasoning. Bring to a boil and cook, stirring occasionally, until potatoes are very tender, 15-20 minutes. Tip: Pierce a potato piece with a fork to test doneness.
4. Meanwhile, combine softened butter, ¼ teaspoon Old Bay Seasoning and ¼ teaspoon sugar until smooth. Halve baguette lengthwise; spread cut sides with Old Bay butter. Place cut sides up on a baking sheet. Toast on top rack until golden, 3-5 minutes.
5. Once potatoes are tender, reduce heat to low and mash with a potato masher or fork to desired consistency. Stir in cream cheese, corn and Monterey Jack until fully incorporated and chowder is thick and creamy. If needed, stir in splashes of water until desired consistency. Season generously with salt and pepper.
6. Halve Old Bay toast on a diagonal if desired. Divide chowder between bowls. Garnish with scallion greens and sour cream. Serve with Old Bay toast on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Just thaw and drain it before adding to the chowder.

What can I substitute for Old Bay seasoning?

You can use a mix of celery salt, paprika, black pepper and cayenne pepper as a substitute.

How do I store leftovers?

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