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Poblano and Corn Chowder

Too few ratings

Bill

Community Member

Difficulty

Easy 👌
60
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
Poblano Pepper
12 oz Gold Potatoes
scallions
14 oz sweet corn
1 tbsp flour
7 fl oz milk
1½ cups Veggie stock
2 tsp Old bay seasoning
2 tbsp cream cheese
baguette
½ cup Monterey Jack cheese
2 tbsp sour cream
¼ tsp sugar
4 tbsp butter

Utensils

  • Baking sheet
  • knife
  • cutting board
  • Medium pot
  • Step 1/8

    • Baking sheet

    Preheat Oven to 425

  • Step 2/8

    • Poblano Pepper
    • 12 oz Gold Potatoes
    • scallions
    • 14 oz sweet corn
    • knife
    • cutting board

    Core and deseed pepper, dice into 1/4” pieces. Slice Scallions, separate whites and greens. Dice potatoes into 1/2” pieces. Rinse corn.

  • Step 3/8

    • 1 tbsp flour
    • Medium pot

    Melt 2 tbsp Butter in pot over med-high. Cook poblano and scallion whites for 2-3 minutes. Add flour and cook for 1 more minute.

  • Step 4/8

    • 7 fl oz milk
    • 1½ cups Veggie stock

    Slowly stir in milk until fully incorporated. Stir in veggie stock.

  • Step 5/8

    • 2 tsp Old bay seasoning

    Add 1 tsp Old Bay seasoning and cook potatoes for 15-20 minutes.

  • Step 6/8

    • baguette
    • ¼ tsp sugar
    • 4 tbsp butter

    Combine 2 tbsp melted butter with 2 tsp Old Bay Seasoning and 1/4 tsp sugar and spread on baguette halves. Bake 3-5 minutes on top rack.

  • Step 7/8

    • 2 tbsp cream cheese
    • ½ cup Monterey Jack cheese

    When potatoes are finished cooking reduce heat to low and mash. Stir in 2 tbsp cream cheese, corn, and cheese until incorporated.

  • Step 8/8

    • 2 tbsp sour cream

    Serve and top with sour cream.