Bacon & Poblano Corn Chowder

• Melt 2 TBSP plain butter (4 TBSP for 4 servings) in a medium pot over medium- high heat. Add poblano and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. • Add flour; cook, stirring, until lightly browned, 1 minute.

• Slowly stir milk into pot a splash at a time until fully incorporated. Stir in 1 1⁄2 cups water (2 1⁄2 cups for 4 servings). • Add potatoes, stock concentrates, and half the Old Bay Seasoning (you’ll use more in the next step). Bring to a boil and cook, stirring occasionally, until potatoes are very tender, 15-20 minutes. TIP: To test, pierce one piece with a fork—it should go through easily.

Heat a medium, dry pan over medium- high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• Meanwhile, combine softened butter with 1⁄4 tsp Old Bay Seasoning and 1⁄4 tsp sugar until smooth. (TIP: If butter is still cold, microwave for 10 seconds.) (For 4 servings, use 1⁄2 tsp Old Bay Seasoning and 1⁄2 tsp sugar.) Taste and add more Old Bay Seasoning if desired. • Halve baguette lengthwise; spread cut sides with Old Bay butter. Place, cut sides up, on a baking sheet. • Toast on top rack until golden, 3-5 minutes.

• Once potatoes are tender, reduce heat to low and mash with a potato masher or fork to desired consistency. TIP: We recommend mashing until almost smooth, leaving a few small potato pieces for texture. • Stir in corn, cream cheese, and Monterey Jack until fully incorporated and chowder is thick and creamy. If needed, stir in splashes of water until chowder reaches desired consistency (it will be very thick at this point). Season generously with salt and pepper.

Once cream cheese and Monterey Jack are fully incorporated, stir in bacon.