---
title: Sweet Corn & Green Pepper Chowder
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-corn-green-pepper-chowder-61670b8d6a86e654e3012525
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Veggie
rating: 4.5
rating_count: 26400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many love the Old Bay seasoning and creamy, hearty taste.
  - theme: Ease of prep
    text: Super easy to make, though some note it requires constant attention.
image: "https://images.recipes.furrysalamander.com/sweet-corn-green-pepper-chowder.avif"
---

Adjust oven rack to top position and preheat oven to 425°F. Place 2 tbsp @butter{4%tbsp} in a #small bowl{} and set aside to soften. Wash and dry all produce. Core, deseed, and dice @long green pepper{1%unit} into ¼-inch pieces. Trim and thinly slice @scallions{2%units}, separating whites from greens. Dice @potatoes{1%lb} into ½-inch pieces. Drain and rinse @corn{½%cup}.

Melt remaining butter in a #medium pot{} over medium-high heat. Add green pepper and scallion whites; season with @salt{1%tsp} and @black pepper{¼%tsp}. Cook, stirring, until softened ~{3%minutes}. Add @flour{1%tbsp} and cook, stirring, until lightly browned ~{1%minute}.

Slowly stir @milk{½%cup} into the pot a splash at a time until fully incorporated. Stir in 1½ cups @water{1½%cup}. Add potatoes, @veggie stock concentrate{1%unit}, and half the @old bay seasoning{½%tsp}. 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.

Meanwhile, combine softened butter, remaining old bay seasoning, and @sugar{½%tsp} until smooth. If butter is still cold, microwave for 10 seconds to soften. Taste and adjust seasoning if desired. Halve @demi-baguette{1%unit} 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}.

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{2%oz}, corn, and @monterey jack cheese{2%oz} 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.

Halve old bay toast on a diagonal if desired. Divide chowder between bowls. Garnish with scallion greens and @sour cream{2%tbsp}. Serve with old bay toast on the side.