Shrimp & Poblano Corn Chowder

• 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 ¼-inch pieces. Halve, peel, and finely dice half the shallot (all for 4). Dice potatoes into ½-inch pieces. Drain and rinse corn.

• Slowly stir milk into pot a splash at a time until fully incorporated. • Stir in 1½ cups water (2½ 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.

Rinse shrimp under cold water; pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 2-3 minutes

• Meanwhile, combine softened butter, ¼ tsp Old Bay Seasoning, and ¼ tsp sugar until smooth. (For 4 servings, use ½ tsp Old Bay and ½ tsp sugar.) (TIP: If the butter is still cold, microwave for 10 seconds to soften.) 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 cream cheese, corn, 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 shrimp.