Creamy Corn and Potato Chowder

🥘 Ingredients

• Yukon gold potatoes
  24 oz
• butter (reserve 1 tbsp)
  2 tbsp
• cheddar cheese
  1 c
• corn
  26.8 oz
• demi-baguette
  2 unit
• flour
  2 tbsp
• garlic
  4 unit
• milk
  13.5 oz
• pepper
• poblano pepper
  2 unit
• salt
• scallions
  4 unit
• smoked paprika
  2 tsp
• vegetable oil
  4 tsp
• veggie stock concentrate
  2 unit
• yellow onion
  2 unit

🍳 Cookware

• small microwave-safe bowl
• large pot
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Put 1 tbsp of butter in a small microwave-safe bowl and let sit at room temperature. Cut Yukon gold potatoes into ½-inch cubes. Core and seed poblano pepper , then cut into ½-inch pieces. Halve, peel, and finely chop yellow onion . Trim, then thinly slice scallions , separating greens and whites. Mince or grate garlic .

   butter: 2 tbsp (reserve 1 tbsp), Yukon gold potatoes: 24 oz, poblano pepper: 2 unit, yellow onion: 2 unit, scallions: 4 unit, garlic: 4 unit
2. 

   2

   Heat vegetable oil in a large pot over medium heat. Add poblano, onion, scallion whites, and half the garlic. Cook, tossing, until very soft, about ⏱️ 5 minutes . Season with salt , pepper , and half of the smoked paprika . Add flour and stir until pasty, about ⏱️ 1 minutes . Slowly whisk in milk , a little at a time, until fully incorporated.

   vegetable oil: 4 tsp, salt, pepper, smoked paprika: 2 tsp, flour: 2 tbsp, milk: 13.5 oz
3. 

   3

   Add potatoes, 1 1/2 cups water, and veggie stock concentrate . Bring to a boil, then lower heat and reduce to a simmer. Cook, stirring slowly, until potatoes are easily pierced by a knife, about ⏱️ 15 minutes .

   veggie stock concentrate: 2 unit
4. 

   4

   While soup simmers, add remaining garlic to the butter in the bowl. Warm in the microwave until soft but not melted, about ⏱️ 10 seconds . Season with salt and pepper , then stir to combine. Halve demi-baguette lengthwise and spread garlic butter evenly onto cut sides. Season with salt and pepper . Place on a baking sheet cut side and toast until golden, about ⏱️ 5 minutes .

   salt, pepper, demi-baguette: 2 unit, salt, pepper
5. 

   5

   Once soup is done simmering, drain corn and stir into pot. Stir in remaining smoked paprika. Simmer ⏱️ 5 minutes more. Turn off heat and stir in cheddar cheese . (TIP: if soup seems thick, stir in ¼-½ cup water.) Season with plenty of salt and pepper .

   corn: 26.8 oz, cheddar cheese: 1 c, salt, pepper
6. 

   6

   Divide soup between bowls and garnish with scallion greens. Cut sandwich portions into triangles and serve on the side.