Smoky Corn and Potato Chowder with Poblano and Cheddar Toasts

This chowder is a celebration of all things cozy and delicious. Sweet corn, tender Yukon Gold potatoes and smoky poblano pepper come together in a creamy, velvety broth that’s pure comfort in a bowl. A hint of smoked paprika adds depth, while sharp cheddar melts into the soup for extra richness.

To make it even better, we’ve included garlicky baguette toasts topped with melted cheddar. They’re perfect for dipping and soaking up every last drop. Whether you’re looking for a weeknight dinner or a meal to warm you up on a chilly day, this chowder delivers big flavor with simple ingredients.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch cubes. Core and seed poblano, then cut into ½-inch pieces. Halve, peel and finely chop onion. Trim and thinly slice scallions, separating whites and greens. Mince or grate garlic.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add poblano, onion, scallion whites and half the garlic. Cook, tossing, until very soft, about 5 minutes. Season with salt, pepper and half the smoked paprika. Add flour and stir until pasty, about 1 minute. Slowly whisk in milk, a little at a time, until fully incorporated.
3. Add potatoes, 1½ cups water and veggie stock concentrate to pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until potatoes are easily pierced with a knife, 12-15 minutes.
4. While soup simmers, combine remaining garlic with butter in a small microwave-safe bowl. Microwave until soft but not melted, about 10 seconds. Season with salt and pepper, then stir. Halve demi-baguette lengthwise and spread garlic butter evenly onto cut sides. Place on a baking sheet cut-side up and toast until golden, about 5 minutes.
5. Once potatoes are tender, stir in drained corn and remaining smoked paprika. Simmer 3-5 minutes more. Turn off heat and stir in cheddar cheese until melted. If soup seems too thick, stir in ¼-½ cup additional water. Season generously with salt and pepper.
6. Divide soup among bowls and garnish with scallion greens. Cut toasts into triangles and serve alongside.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, you can substitute an equal amount of frozen corn. Thaw it first and drain any excess liquid before adding to the soup.

How do I store leftovers?

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or milk if needed.

Can I make this soup ahead of time?

Absolutely! The chowder can be made a day in advance. Keep the toasts separate and reheat the soup before serving.