Creamy Corn and Potato Chowder

🥘 Ingredients

• black pepper
  to taste
• butter
  1 tbsp
• cheddar cheese
  ½ cup
• corn
  1 c
• demi-baguette
  1 unit
• flour
  2 tbsp
• garlic
  3 cloves
• milk
  2 c
• poblano pepper
  1 unit
• salt
  to taste
• scallions
  2 unit
• smoked paprika
  1 tsp
• vegetable oil
  1 tbsp
• veggie stock concentrate
  1 unit
• water
  1½ cups
• yellow onion
  1 unit
• yukon gold potatoes
  1 lb

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Put 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: 1 tbsp, yukon gold potatoes: 1 lb, poblano pepper: 1 unit, yellow onion: 1 unit, scallions: 2 unit, garlic: 3 cloves
2. 

   2

   Heat a large drizzle of vegetable oil 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 , black pepper , and half the smoked paprika . Add flour and stir until pasty, ⏱️ 1 minute . Slowly whisk in milk , a little at a time, until fully incorporated.

   vegetable oil: 1 tbsp, salt: to taste, black pepper: to taste, smoked paprika: 1 tsp, flour: 2 tbsp, milk: 2 c
3. 

   3

   Add potatoes, water , and veggie stock concentrate 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 .

   water: 1½ cups, veggie stock concentrate: 1 unit
4. 

   4

   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 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 .

   demi-baguette: 1 unit
5. 

   5

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

   corn: 1 c, cheddar cheese: ½ cup
6. 

   6

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