Sweet Corn & Green Pepper Chowder

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  4 tbsp
• corn
  ½ cup
• cream cheese
  2 oz
• demi-baguette
  1 unit
• flour
  1 tbsp
• long green pepper
  1 unit
• milk
  ½ cup
• monterey jack cheese
  2 oz
• old bay seasoning
  ½ tsp
• potatoes
  1 lb
• salt
  1 tsp
• scallions
  2 units
• sour cream
  2 tbsp
• sugar
  ½ tsp
• veggie stock concentrate
  1 unit
• water
  1½ cup

🍳 Cookware

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

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Place 2 tbsp butter in a small bowl and set aside to soften. Wash and dry all produce. Core, deseed, and dice long green pepper into ¼-inch pieces. Trim and thinly slice scallions , separating whites from greens. Dice potatoes into ½-inch pieces. Drain and rinse corn .

   butter: 4 tbsp, long green pepper: 1 unit, scallions: 2 units, potatoes: 1 lb, corn: ½ cup
2. 

   2

   Melt remaining butter in a medium pot over medium-high heat. Add green pepper and scallion whites; season with salt and black pepper . Cook, stirring, until softened ⏱️ 3 minutes . Add flour and cook, stirring, until lightly browned ⏱️ 1 minute .

   salt: 1 tsp, black pepper: ¼ tsp, flour: 1 tbsp
3. 

   3

   Slowly stir milk into the pot a splash at a time until fully incorporated. Stir in 1½ cups water . Add 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 to ⏱️ 20 minutes . Tip: Pierce one piece with a fork to check if it goes through easily.

   milk: ½ cup, water: 1½ cup, veggie stock concentrate: 1 unit, old bay seasoning: ½ tsp
4. 

   4

   Meanwhile, combine softened butter, remaining old bay seasoning, and sugar until smooth. If butter is still cold, microwave for 10 seconds to soften. Taste and adjust seasoning if desired. Halve demi-baguette lengthwise and spread cut sides with the old bay butter. Place cut side up on a baking sheet . Toast on the top rack until golden ⏱️ 3 minutes to ⏱️ 5 minutes .

   sugar: ½ tsp, demi-baguette: 1 unit
5. 

   5

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

   cream cheese: 2 oz, monterey jack cheese: 2 oz
6. 

   6

   Halve old bay toast on a diagonal if desired. Divide chowder between bowls. Garnish with scallion greens and sour cream . Serve with old bay toast on the side.

   sour cream: 2 tbsp