Sweet Corn & Poblano Chowder
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Sweet Corn & Poblano Chowder

Sweet Corn & Poblano 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. On the side, there’s toasted baguette slathered with an Old Bay compound butter so you can sop up every last drop.


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

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit

Poblano Pepper

12 ounce

Yukon Gold Potatoes

1 unit


13.4 ounce


1 tablespoon


(Contains Wheat)

6.75 ounce


(Contains Milk)

2 unit

Veggie Stock Concentrate

1 unit

OLD BAY® Seasoning

2 tablespoon

Cream Cheese

(Contains Milk)

1 unit


(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

¼ teaspoon


4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories850 kcal
Fat42 g
Saturated Fat25 g
Carbohydrate100 g
Sugar19 g
Dietary Fiber8 g
Protein17 g
Cholesterol100 mg
Sodium1510 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.


Small Bowl
Medium Pot
Baking Sheet
Potato Masher



• 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.

Cook Veggies

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

Start Chowder

• 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.

Mix Butter & Make Toast

• 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.

Finish Chowder

• 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.

Finish & Serve

• Halve Old Bay toast on a diagonal if desired. • Divide chowder between bowls. Garnish with sour cream. Serve with Old Bay toast on the side.

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