Creamy Corn and Green Pepper Chowder with Old Bay Toast

This hearty chowder is a celebration of summer vegetables, featuring sweet corn, tender potatoes and vibrant green peppers in a rich, creamy broth. Cream cheese and Monterey Jack add velvety texture, while a dollop of sour cream and fresh scallions provide a bright finish.

On the side, slices of crusty baguette are toasted and slathered with an Old Bay compound butter, perfect for dipping into every last spoonful. It’s a comforting bowl that’s sure to become a favorite.

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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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Add the corn and cook for 5 minutes. Remove and let cool, then cut kernels off the cob. Set aside.
2. Peel and dice the potatoes into 1/2-inch cubes. Seed and dice the green pepper. Thinly slice the scallions, separating white and green parts.
3. In a large pot, melt 2 tablespoons butter over medium heat. Add the white parts of scallions and green pepper; cook until softened, about 3 minutes.
4. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and 1 cup water. Add the veggie stock concentrate, potatoes, corn kernels and sugar. Bring to a simmer and cook until potatoes are tender, about 10 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, preheat the broiler. Slice the demi-baguette in half lengthwise. In a small bowl, mix the remaining 2 tablespoons butter with the Old Bay seasoning. Spread the butter mixture onto the cut sides of the baguette. Place on a baking sheet and broil until golden, about 2 minutes.
7. Ladle the chowder into bowls. Top with a dollop of sour cream and garnish with the green parts of scallions. 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 and adjust cooking time as needed.

What can I substitute for Monterey Jack cheese?

Cheddar or a mild Gouda are good substitutes. The cheese adds creaminess, so any melting cheese will work.

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.