Creamy Corn and Poblano Chowder with Old Bay Toast

This hearty chowder is packed with sweet corn, mild poblano pepper and tender Yukon gold potatoes. Cream cheese and Monterey Jack melt into the broth for a velvety texture, while a dollop of sour cream and fresh scallions add brightness. It’s comfort food at its finest.

On the side, slices of baguette are slathered with a seasoned Old Bay butter and toasted until golden. They’re perfect for sopping up every last drop of this creamy soup. Whether you’re looking for a weeknight dinner or a cozy weekend meal, this chowder delivers.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

13.4 ounce 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

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 and set aside to soften. Wash and dry all produce. Core, deseed and dice poblano into ¼-inch pieces. Trim and slice scallions, separating whites from greens. Dice potatoes into ½-inch pieces. Drain and rinse corn.
2. Melt 2 tablespoons butter in a medium pot over medium-high heat. Add poblano and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Add flour and cook, stirring, until lightly browned, 1 minute.
3. Slowly stir milk into the 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. (Test by piercing a potato piece with a fork; it should go in easily.)
4. Meanwhile, combine softened butter, ¼ teaspoon Old Bay Seasoning and ¼ teaspoon sugar until smooth. (If butter is still cold, microwave for 10 seconds to soften.) Taste and add more Old Bay if desired. 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 (almost smooth with a few small pieces for texture). 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 chowder reaches desired consistency. Season generously with salt and pepper.
6. 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 canned?

Yes, thawed frozen corn works well. Drain any excess liquid before adding.

What can I substitute for Old Bay seasoning?

A mix of celery salt, paprika, black pepper and cayenne can mimic the flavor, but Old Bay is preferred for authenticity.

Can I make this chowder vegetarian or vegan?

The recipe is already vegetarian. For vegan, use plant-based butter, milk, cream cheese and cheese and omit the sour cream or use a vegan alternative.