Bacon & Poblano Corn Chowder
with Old Bay Toast
We couldn’t be prouda of this chowda! This creamy soup has all the veggies worth boasting about, like corn, poblano pepper, and tender Yukon gold potatoes. Cream cheese and melty cheddar are swirled in for extra richness, then, it’s all dolloped with sour cream and garnished with scallions. On the side, there’s toasted baguette slathered with an Old Bay butter so you can sop up every last drop.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
12 ounce
Potatoes
2 unit
Scallions
13.4 ounce
Corn
1 tablespoon
Flour
(Contains Wheat)
6.75 ounce
Milk
(Contains Milk)
2 unit
Veggie Stock Concentrate
1 unit
OLD BAY® Seasoning
2 tablespoon
Cream Cheese
(Contains Milk)
1 unit
Demi-Baguette
(Contains Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
4 ounce
Bacon
Not included in your delivery
¼ teaspoon
Sugar
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; set aside to soften (you’ll use it in step 4). Wash and dry produce. • Core, deseed, and dice poblano into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into 1⁄2-inch pieces. Drain and rinse corn.
• 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.
• Halve Old Bay toast on a diagonal if desired. • Divide chowder between bowls. Garnish with scallion greens and sour cream. Serve with Old Bay toast on the side.
