---
title: Creamy Corn and Potato Chowder
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w46-r8-5bae8f6930006c21de70e9bf
servings: 2
prep_time: 10 minutes
cook_time: 35 minutes
time_required: 45 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
  - Soy
tags:
  - Vegetarian
  - Comfort Food
  - Soup
  - Quick
rating: 4.0
rating_count: 2000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Overall good flavor that can vary in spiciness depending on your poblano pepper.
  - theme: Suggestions
    text: Consider adjusting seasoning based on your pepper's heat level for optimal taste.
image: "https://images.recipes.furrysalamander.com/creamy-corn-and-potato-chowder.avif"
---
Wash and dry all produce. Preheat oven to 425 degrees. Put @butter{1%tbsp} in a small microwave-safe bowl and let sit at room temperature. Cut @yukon gold potatoes{1%lb} into ½-inch cubes. Core and seed @poblano pepper{1%unit}, then cut into ½-inch pieces. Halve, peel, and finely chop @yellow onion{1%unit}. Trim, then thinly slice @scallions{2%unit}, separating greens and whites. Mince or grate @garlic{3%cloves}.

Heat a large drizzle of @vegetable oil{1%tbsp} in a #large pot{} over medium-high heat. Add poblano, onion, scallion whites, and half the garlic. Cook, tossing, until very soft, ~{5%minutes}. Season with @salt{to%taste}, @black pepper{to%taste}, and half the @smoked paprika{1%tsp}. Add @flour{2%tbsp} and stir until pasty, ~{1%minute}. Slowly whisk in @milk{2%cups}, a little at a time, until fully incorporated.

Add potatoes, @water{1½%cups}, and @veggie stock concentrate{1%unit} to pot. Bring to a boil, then lower heat and reduce to a simmer. Cook, stirring occasionally, until potatoes are easily pierced by a knife, ~{12%minutes}.

While soup simmers, add remaining garlic to butter in bowl. Warm in microwave until soft but not melted, ~{10%seconds}. Season with salt and pepper, then stir to combine. Halve @demi-baguette{1%unit} lengthwise and spread garlic butter evenly onto cut sides. Season with salt and pepper. Place on a baking sheet cut-side up and toast until golden, ~{5%minutes}.

Once soup is done simmering, drain @corn{1%cup}, then stir into pot. Stir in remaining paprika. Simmer ~{3%minutes} more. Turn off heat and stir in @cheddar cheese{½%cup}. If soup seems thick, stir in ¼ to ½ cup more water. Season with plenty of salt and pepper.

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