Creamy Corn and Poblano Chowder with Old Bay Toast

This chowder is a celebration of summer vegetables, featuring sweet corn, roasted poblano pepper and tender Yukon gold potatoes in a rich, creamy broth. Cream cheese and Monterey Jack add velvety texture, while a dollop of sour cream and fresh scallions finish it off beautifully.

On the side, slices of baguette are slathered with a compound butter seasoned with Old Bay and toasted until golden. They’re perfect for dipping into every last spoonful of this hearty, satisfying soup.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView 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

1 unit CornView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the vegetables: Dice potatoes into ½-inch cubes. Remove husk from corn and cut kernels off the cob. Thinly slice scallions, separating white and green parts. Finely chop the poblano pepper (remove seeds for less heat).
2. In a large pot, melt 2 tablespoons butter over medium heat. Add the white parts of scallions and poblano; cook until softened, about 3 minutes.
3. Stir in flour and cook for 1 minute. Gradually whisk in milk and 1 cup water, then add veggie stock concentrate, potatoes, corn, sugar and a pinch of salt and pepper. Bring to a simmer and cook until potatoes are tender, about 10 minutes.
4. Reduce heat to low. Add cream cheese and Monterey Jack cheese, stirring until melted and smooth. Stir in sour cream. Adjust seasoning with salt and pepper to taste.
5. Make the Old Bay toast: In a small bowl, combine remaining 2 tablespoons butter with Old Bay seasoning. Slice baguette in half lengthwise, then spread the butter mixture on cut sides. Toast under the broiler or in a skillet until golden and crispy.
6. Ladle chowder into bowls, garnish with reserved green scallions and serve with Old Bay toast on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw it first and pat dry before adding to the pot.

What can I substitute for Old Bay seasoning?

You can use a mix of celery salt, paprika, black pepper and cayenne pepper to approximate the flavor.

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 milk if needed.