Sweet Corn & Poblano 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. On the side, there’s toasted baguette slathered with an Old Bay compound butter so you can sop up every last drop.
Ingredients
2 unit
Veggie Stock Concentrate
12 ounce
Potatoes
2 tablespoon
Sour Cream
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Milk
1 unit
Long Green Pepper
1 tablespoon
Old Bay Seasoning
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the depth and unexpected heat from the poblano and Old Bay, though some found it a bit bland or spicy.
- Ease of prep: Generally easy to make, though a few found it time-consuming or tricky to get the right consistency.
- Suggestions: Consider adding protein like shrimp, chicken, or bacon; some preferred using an immersion blender for smoother texture 🍲.
- Portions: Generous servings with plenty of leftovers; some wished for more bread to accompany the chowder.
- Comfort factor: Perfect hearty soup for cold winter days, with many calling it a new favorite comfort food 🎉.
Reviews from our home cooks
This was excellent, and it made a substantial amount of chowder. The Old Bay toast was a great addition to the chowder, and something I've never eaten before. The baguette was more of a roll so it was more round and didn't sit very flat on the pan for baking, but it was a very fresh and tasty roll. My box was missing the cream cheese - an essential element - but luckily I had some on hand.
The old bay toast was incredible. I loved this recipe. I think I might par boil the potatoes a bit next time. They took so long to cook that the chowder reduced by more then I would have liked.
Home Run! This was kind of a lot of work, and this is not one to do if you're time crunched. BUT... SO much flavor, so delicious! Just the right mount of heat and spice, delicious sweet corn, the Old Bay is always so good... just great.
This is one of our faves! My family doesn't like the old bay toasts, so I just substitute it for garlic bread or sourdough. Other than that his chowder is a crowd please and is a kid-approved recipe. Your little one will love it!
The potatoes dominated this recipe and made it seem like it was potato soup rather than corn chowder. I hated the addition of sugar to the old bay toast recipe.
I turned it into a Mexican Chowder because instead it is too bland otherwise. I added a clove of garlic, 1 diced jalapeño, 1/2 a tsp of southwest spice, 1/2 of the old bay spice, and when I added the corn and cheese, I added some cilantro too with the sour cream
This was a hit! Added a pound of shrimp to the chowder which paired well with the old bay seasoning!
The Old Bay bread was so amazing that I would eat that every - single - day. The chowder was good, but a little bland. Added some spice and that perked it up.
This soup is legitimately one of the most delicious things I've ever eaten. Paired with the Old Bay toast, it was even better.
A hot bowl of Sweet Corn & Poblano Chowder on a cold winter day. The poblano pepper and old bay seasoning gives it a completely new flavor with some unexpected heat. Love this recipe. Thanks!
