Shrimp & Poblano Corn Chowder with Old Bay Toast

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  2 tbsp
• corn
  1 c
• cream cheese
  2 oz
• demi-baguette
  1 unit
• flour
  1 tbsp
• long green pepper
  1 unit
• milk
  ½ cup
• monterey jack cheese
  ½ cup
• old bay seasoning
  1 tbsp
• potatoes
  8 oz
• salt
  1 tsp
• shallot
  1 unit
• shrimp
  6 oz
• sour cream
  2 tbsp
• sugar
  ¼ tsp
• veggie stock concentrate
  1 packet
• water
  1½ cups

🍳 Cookware

• small bowl
• medium pot
• baking sheet
• potato masher

1. 

   1

   veggie stock concentrate potatoes sour cream cream cheese milk shrimp long green pepper old bay seasoning monterey jack cheese flour demi-baguette shallot corn salt black pepper butter sugar water

   veggie stock concentrate: 1 packet, potatoes: 8 oz, sour cream: 2 tbsp, cream cheese: 2 oz, milk: ½ cup, shrimp: 6 oz, long green pepper: 1 unit, old bay seasoning: 1 tbsp, monterey jack cheese: ½ cup, flour: 1 tbsp, demi-baguette: 1 unit, shallot: 1 unit, corn: 1 c, salt: 1 tsp, black pepper: ½ tsp, butter: 2 tbsp, sugar: ¼ tsp, water: 1½ cups
2. 

   2

   Preheat oven to 425°F. Place butter in a small microwave-safe small bowl ; set aside to soften. Wash and dry all produce. Core, deseed, and dice long green pepper into ¼-inch pieces. Halve, peel, and finely dice half the shallot. Dice potatoes into ½-inch pieces. Drain and rinse corn.
3. 

   3

   In a medium pot , combine milk and water. Add diced potatoes, veggie stock concentrate, and half the old bay seasoning. Bring to a boil and cook, stirring occasionally, until potatoes are very tender ⏱️ 15 minutes . TIP: Pierce a piece with a fork to test for doneness.
4. 

   4

   Meanwhile, combine softened butter, remaining old bay seasoning, and sugar in the small bowl until smooth. TIP: If butter is cold, microwave for ⏱️ 10 seconds . Taste and add more seasoning if desired. Halve demi-baguette lengthwise; spread cut sides with Old Bay butter. Place cut sides up on a baking sheet . Toast in the oven until golden ⏱️ 3 minutes .
5. 

   5

   Once potatoes are tender, reduce heat to low and mash with a potato masher or fork to desired consistency, leaving small pieces for texture. Stir in cream cheese, drained corn, monterey jack cheese, flour, and peeled shrimp until fully incorporated and chowder is thick and creamy. If needed, stir in splashes of water until desired consistency is reached. Season generously with salt and black pepper.
6. 

   6

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