---
title: Sweet Corn & Poblano Chowder
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-corn-poblano-chowder-61a78482d3afc75ab13b9761
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Veggie
  - Calorie Smart
rating: 4.5
rating_count: 16300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the depth and unexpected heat from the poblano and Old Bay, though some found it a bit bland or spicy.
  - theme: Ease of prep
    text: Generally easy to make, though a few found it time-consuming or tricky to get the right consistency.
image: "https://images.recipes.furrysalamander.com/sweet-corn-poblano-chowder.avif"
---
Preheat oven to 425°F and position rack on top shelf. Place 2 tbsp @butter{4%tbsp} in a #small bowl{} and set aside to soften. Wash and dry all produce. Core, deseed, and dice the @poblano pepper{1%piece} into ¼-inch pieces. Halve, peel, and finely dice half the @shallot{1%piece}. Dice the @potatoes{2%pieces} into ½-inch chunks. Drain and rinse the @corn{1%cup}.

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

Slowly stir @milk{1%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{1%tsp}. 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.

Meanwhile, combine the softened butter, ¼ tsp @sugar{¼%tsp}, 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{1%piece} 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}.

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{2%oz}, corn, and @monterey jack cheese{½%cup} 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.

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