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Sweet Corn & Poblano Chowder

Sweet Corn & Poblano Chowder

with Old Bay Toast

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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 compound butter so you can sop up every last drop.

Tags:Veggie
Allergens:WheatMilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Poblano Pepper

12 ounce

Yukon Gold Potatoes

2 unit

Scallions

13.4 ounce

Corn

1 tablespoon

Flour

(ContainsWheat)

6.75 ounce

Milk

(ContainsMilk)

2 unit

Veggie Stock Concentrate

1 unit

Old Bay Seasoning

2 tablespoon

Cream Cheese

(ContainsMilk)

1 unit

Demi Baguette

(ContainsWheat, Soy)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

¼ teaspoon

Sugar

4 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories850 kcal
Fat42 g
Saturated Fat25 g
Carbohydrate98 g
Sugar18 g
Dietary Fiber8 g
Protein17 g
Cholesterol100 mg
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Strainer
Medium Pot
Baking Sheet
Potato Masher
Instructionsarrow up iconarrow up icon
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1

• 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 all produce. • Core, deseed, and dice poblano into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into ½-inch pieces. Drain and rinse corn.

2

• 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.

3

• 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.

4

• Meanwhile, combine softened butter, ¼ tsp Old Bay Seasoning, and ¼ tsp sugar until smooth. (TIP: If the butter is still cold, microwave for 10 seconds to soften.) Taste and add more Old Bay Seasoning if desired. (For 4 servings, use ½ tsp Old Bay and ½ tsp sugar.) • Halve baguette lengthwise; spread cut sides with Old Bay butter. Place cut sides up on a baking sheet. • Toast on top rack of oven until golden, 3-5 minutes.

5

• 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.

6

• 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.