Creamy Corn and Poblano Chowder with Old Bay Toast

This creamy chowder is packed with sweet corn, smoky poblano pepper and tender Yukon gold potatoes. Cream cheese and Monterey Jack add a luscious richness, while a dollop of sour cream finishes each bowl. On the side, toasted baguette slices slathered with Old Bay compound butter are perfect for dipping.

It’s a comforting, veggie-forward meal that comes together quickly. The subtle heat from the poblano and the savory spice of Old Bay make every spoonful memorable.

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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

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the vegetables: Dice the potatoes into ½-inch cubes. Finely chop the shallot. Remove the seeds from the poblano (long green pepper) and dice it. Cut the corn kernels off the cob.
2. In a large pot, heat a drizzle of oil over medium heat. Add the shallot and poblano, cooking until softened, about 3 minutes.
3. Add the flour and stir for 1 minute. Then add the veggie stock concentrate, milk and 1 cup of water. Bring to a simmer.
4. Add the diced potatoes and corn. Cook until potatoes are tender, about 10-12 minutes.
5. Reduce heat to low. Stir in the cream cheese and Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste.
6. Meanwhile, make the Old Bay butter: In a small bowl, mix the softened butter (not listed, but implied) with Old Bay seasoning. Slice the demi-baguette in half lengthwise, then spread the butter on the cut sides. Toast in a skillet or oven until golden.
7. Ladle the chowder into bowls, top with a dollop of sour cream and serve with the Old Bay toast on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Add it directly to the pot without thawing.

What can I substitute for Old Bay seasoning?

You can use a mix of paprika, celery salt and a pinch of cayenne pepper.

Is this chowder gluten-free?

No, because of the flour and baguette. Use gluten-free flour and bread to make it gluten-free.