Sweet Corn & Poblano Chowder

🥘 Ingredients

• black pepper
  1 pinch
• butter
  4 tbsp
• corn
  1 c
• cream cheese
  2 oz
• demi-baguette
  1 piece
• flour
  2 tbsp
• milk
  1 c
• monterey jack cheese
  ½ cup
• old bay seasoning
  1 tsp
• poblano pepper
  1 piece
• potatoes
  2 pieces
• salt
  1 pinch
• shallot
  1 piece
• sour cream
  2 tbsp
• sugar
  ¼ tsp
• veggie stock concentrate
  1 unit
• water
  1½ cup

🍳 Cookware

• small bowl
• medium pot
• baking sheet

1. 

   1

   Preheat oven to 425°F and position rack on top shelf. Place 2 tbsp butter in a small bowl and set aside to soften. Wash and dry all produce. Core, deseed, and dice the poblano pepper into ¼-inch pieces. Halve, peel, and finely dice half the shallot . Dice the potatoes into ½-inch chunks. Drain and rinse the corn .

   butter: 4 tbsp, poblano pepper: 1 piece, shallot: 1 piece, potatoes: 2 pieces, corn: 1 c
2. 

   2

   Melt the remaining 2 tbsp butter in a medium pot over medium-high heat. Add poblano and diced shallot; season with salt and black pepper . Cook, stirring, until softened, ⏱️ 3 minutes . Add flour ; cook, stirring, until lightly browned, ⏱️ 1 minute .

   salt: 1 pinch, black pepper: 1 pinch, flour: 2 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, ⏱️ 20 minutes . Test by piercing a piece with a fork; it should slide through easily.

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

   4

   Meanwhile, combine the softened butter, ¼ tsp sugar , and remaining old bay seasoning until smooth. If butter is still cold, microwave for ⏱️ 10 seconds . Taste and add more old bay seasoning if desired. Halve the demi-baguette lengthwise; spread cut sides with the old bay butter. Place cut sides up on a baking sheet and toast on the top rack until golden, ⏱️ 5 minutes .

   sugar: ¼ tsp, demi-baguette: 1 piece
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 chunks 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 desired consistency is reached. Season generously with salt and pepper.

   cream cheese: 2 oz, monterey jack cheese: ½ cup
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.

   sour cream: 2 tbsp