Smoky Corn and Potato Chowder with Poblano and Cheddar Toasts

This hearty chowder brings together sweet corn, tender Yukon Gold potatoes and the subtle heat of poblano pepper in a creamy, smoked paprika-infused broth. It’s a comforting bowl that’s perfect for chilly evenings.

To make it even more irresistible, we’ve added garlicky baguette toasts topped with melted cheddar cheese. They’re perfect for dipping and soaking up every last drop of this delicious soup.

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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 scallions, thinly slice, 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 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, place butter in a small microwave-safe bowl and microwave until soft but not melted, about 10 seconds. Stir in remaining garlic, salt and pepper. Halve demi-baguette lengthwise and spread garlic butter 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 is too thick, stir in ¼-½ cup water. Season with salt and pepper to taste.
6. Divide chowder 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, frozen corn works well. Thaw and drain it before adding to the chowder.

What can I substitute for the demi-baguette?

Any crusty bread like ciabatta or sourdough will work. Adjust toasting time as needed.

How do I store leftovers?

Store the chowder and toasts separately in airtight containers in the refrigerator for up to 3 days. Reheat chowder on the stovetop, adding a splash of water if needed.