Shrimp & Poblano Corn Chowder

🥘 Ingredients

• Old Bay Seasoning
  1 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• corn
  1 unit
• cream cheese
  2 tbsp
• demi-baguette
  1 unit
• flour
  1 tbsp
• long green pepper
  1 unit
• milk
  1 unit
• monterey jack cheesefrench
  1/2 c
• olive oil
• potatoes
  6 oz
• salt
  1 tsp
• shallotkou
  1 unit
• shrimp
  20 oz
• sour cream
  2 tbsp
• sugar
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• large pan
• potato masher

1. 

   1

   Step 1: Adjust rack to top position and preheat oven to 425 degrees. Place butter (4 tablespoons for 4 servings) in a small microwave-safe bowl; set aside to soften (you'll use it in step 4). Wash and dry all produce. Core, deseed, and dice long green pepper into 1/4-inch pieces. Halve, peel, and very finely dice shallotkou . Dice potatoes into 1/2-inch pieces. Drain and rinse corn .

   butter: 2 tbsp, long green pepper: 1 unit, shallotkou: 1 unit, potatoes: 6 oz, corn: 1 unit
2. 

   2

   Step 2: Adjust rack to top position and preheat oven to 425 degrees. Place 2 tablespoons butter (4 tablespoons for 4 servings) in a small microwave-safe bowl; set aside to soften (you'll use it in step 4). Wash and dry all produce. Core, deseed, and dice green pepper into 1/4-inch pieces. Halve, peel, and very finely dice the shallot (all for 4). Dice potatoes into 1 1/2-inch pieces. Drain and rinse corn.
3. 

   3

   Step 3: Slowly stir milk into medium pot a splash at a time until fully incorporated. Stir in 1 1/4 cups water (2 1/2 cups for 4 servings). Add potatoes, veggie stock concentrate , and half the Old Bay Seasoning ; bring to a boil. Cook, stirring occasionally, until potatoes are very tender, 15-20 minutes. To test, pierce with a fork—it should go through easily. Rinse shrimp under cold water; pat dry with paper towels. Heat a drizzle of olive oil in a large pan over medium-high heat. Add shrimp and season with salt and black pepper . Cook, stirring occasionally, until opaque and cooked through, 2-3 minutes.

   milk: 1 unit, veggie stock concentrate: 1 unit, Old Bay Seasoning: 1 tbsp, shrimp: 20 oz, olive oil, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Step 4: Meanwhile, combine softened with 1/4 teaspoon Old Bay Seasoning and 1/4 teaspoon sugar until smooth. (For 4 servings, 4 teaspoons of and 2 teaspoon sugar; if butter still cold, microwave for 10 seconds to soften.) Halve demi-baguette lengthwise; spread butter on the-cut sides. Place, cut sides up, on a baking sheet on top rack until golden, 3-5 minutes.

   sugar, demi-baguette: 1 unit
5. 

   5

   Step 5: Once potatoes are tender, lower heat to low and mash with potato masher or fork at desired stiffness. Stir in cream cheese , monterey jack cheesefrench , and flour until fully incorporated and chowder is thick; if too thick, stir in splashes of water. Season generously with salt and pepper. Once the cream cheese and MontereyJack are fully incorporated, stir in the shrimp.

   cream cheese: 2 tbsp, monterey jack cheesefrench: 1/2 c, flour: 1 tbsp
6. 

   6

   Step 6: Halve Old Bay toast on a diagonal if desired. Divide chowder between bowls. Garnish with sour cream . Serve with Old Bay toast on the side.

   sour cream: 2 tbsp