Bacon & Poblano Corn Chowder
with Old Bay Toast
- Milk
- Wheat
- Soy
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.
2 unit
Veggie Stock Concentrate
4 ounce
Bacon
12 ounce
Potatoes
2 tablespoon
Sour Cream
2 tablespoon
Cream Cheese
()
1 unit
Milk
1 unit
Long Green Pepper
1 tablespoon
Old Bay Seasoning
¼ cup
Monterey Jack Cheese
()
2 unit
Scallions
1 tablespoon
Flour
()
1 unit
Demi-Baguette
()
1 unit
Corn
4 tablespoon (tbsp)
Butter
()
1 teaspoon (tsp)
Sugar
• 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.
- Flavor: Many loved the delicious, flavorful chowder; some found it bland and suggested adding more seasoning 🍲.
- Ease of prep: Several noted it took longer than expected, around 60 minutes; one discovered soup is easy to make quickly.
- Suggestions: Cook potatoes in water first; use frozen corn instead of canned for better taste.
- Leftovers: The chowder was filling and kept well, with some wanting to eat it for multiple meals.
- Old Bay Toast: Mixed reactions; consider using garlic instead of Old Bay seasoning for the toast.
- Additions: Try adding shrimp as an optional protein alongside the popular bacon option.
This was really freaking delicious. The "Old Bay Toast" was a little weird and I think garlic would have been better. (However, I understand y'all have to partner with brands and this combo was tasty, I just thought the OB seasoning tasted like seasoned salt.) Bacon was thick and yummy.
I got this as an extra meal thinking it would be good for lunches, but was quite surprised at just how good this one is! I hope it turns up again, I def want to make this one again. And now I know soup is EASY to make quickly!
Best corn chowder ever. I had to really try to exercise self control with this dish because I wanted to eat it all day for every meal after making it.
I cooked the bacon in the same pot that I made the soup in. But I forgot to wear gloves while chopping the pepper D:
If it came with more bread, it would have been a 4/4 recipe. The only thing missing was a bit of bread in every bite, but that missing piece was enough to make it significantly less delicious, to the point that it sunk to a 2/4 rating.
The soup was quite yummy and I'll likely have more in the future. Old Bay on bread? Not for me, I guess. Will use garlic next time!
Very good - my boys loved it!! Took a lot longer than 40 minutes to prepare - more like 60
So yummy! I needed to add more milk than what was sent - but it was perfect!
Really Delicious!! Interesting flavors. It was more filling than I would have guessed.
Awesome - would also suggest offering seafood as add in 🥰
