Creamy Corn and Green Pepper Chowder with Old Bay Toast

This creamy chowder brings together the sweetness of corn, the mild bite of green pepper, and tender russet potatoes in a rich, velvety broth. Cream cheese and Monterey Jack add extra creaminess, while a dollop of sour cream and fresh scallions finish each bowl. The real star is the side of toasted baguette slathered with Old Bay butter – perfect for sopping up every last drop.

This recipe is a celebration of simple, wholesome ingredients that come together quickly for a satisfying meal. Whether you’re looking for a cozy weeknight dinner or a standout lunch, this chowder delivers big flavor with minimal fuss.

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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 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. Adjust oven rack to top position and preheat to 425°F. Place 2 tablespoons butter in a small microwave-safe bowl and set aside to soften (you’ll use it in step 4). Wash and dry all produce.
2. Core, deseed, and dice the green pepper into ¼-inch pieces. Trim and thinly slice scallions, separating white parts from green tops. Dice potatoes into ½-inch pieces. If using fresh corn, cut kernels from the cob; if using frozen, drain and rinse.
3. Melt 2 tablespoons butter in a medium pot over medium-high heat. Add diced green pepper and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2–3 minutes. Add flour and cook, stirring, until lightly browned, about 1 minute.
4. Slowly pour in milk, stirring constantly, until fully incorporated. Add 1½ cups water, potatoes, stock concentrates, and half the Old Bay seasoning. Bring to a boil, then reduce heat and simmer, stirring occasionally, until potatoes are very tender, 15–20 minutes (test by piercing a potato piece with a fork).
5. While the chowder simmers, make the Old Bay butter: In the small bowl with softened butter, add ¼ teaspoon Old Bay seasoning and ¼ teaspoon sugar. Mix until smooth. Taste and add more Old Bay if desired. Halve the baguette lengthwise and spread cut sides with the Old Bay butter. Place cut sides up on a baking sheet. Toast on top rack until golden, 3–5 minutes.
6. When potatoes are tender, reduce heat to low. Mash potatoes in the pot with a potato masher or fork to desired consistency (almost smooth with a few small pieces is ideal). Stir in cream cheese, corn, and Monterey Jack until fully incorporated and chowder is thick and creamy. If too thick, add splashes of water until it reaches your preferred consistency. Season generously with salt and pepper.
7. Slice the Old Bay toast diagonally if desired. Ladle chowder into bowls, garnish with scallion greens and a dollop of 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 perfectly. Drain and rinse it before adding to the chowder in step 6.

What can I substitute for Old Bay seasoning?

You can use a blend of celery salt, paprika, black pepper, and cayenne to mimic the flavor, but Old Bay is recommended for its unique taste.

Can I make this chowder dairy-free?

You can substitute the butter with a plant-based alternative, use dairy-free cream cheese and cheese, and replace milk with unsweetened almond or oat milk. The texture and flavor will vary slightly.