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Creamy Corn and Potato Chowder
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Creamy Corn and Potato Chowder

Creamy Corn and Potato Chowder

with Poblano Pepper and Cheddar Toasts

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. Plus, there are some irresistible additions, like smoked paprika and cheddar cheese. And with garlic baguette toasts to sop it all up, there’s no doubt that there will be plenty of deliciousness for you to brag about too.


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

Total Time45 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Poblano Pepper

1 unit

Yellow Onion

2 unit


2 unit


1 teaspoon

Smoked Paprika

1 tablespoon


(Contains Wheat)

6.75 ounce


(Contains Milk)

1 unit

Veggie Stock Concentrate

1 unit


(Contains Soy, Wheat)

13.4 ounce


½ cup

Cheddar Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon


(Contains Milk)

2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate90 g
Sugar16 g
Dietary Fiber12 g
Protein24 g
Cholesterol50 mg
Sodium630 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.


Preheat and Prep

Wash and dry all produce. Preheat oven to 425 degrees. Put 1 TBSP butter in a small microwave-safe bowl and let sit at room temperature. Cut potatoes into ½-inch cubes. Core and seed poblano, then cut into ½-inch pieces. Halve, peel, and finely chop onion. Trim, then thinly slice scallions, separating greens and whites. Mince or grate garlic.

Start Soup

Heat a large drizzle of oil in a large pot over medium-high heat. Add poblano, onion, scallion whites, and half the garlic. Cook, tossing, until very soft, about 5 minutes. Season with salt, pepper, and half the paprika. Add flour and stir until pasty, about 1 minute. Slowly whisk in milk, a little at a time, until fully incorporated.

Simmer Soup

Add potatoes, 1½ cups water, and stock concentrate to pot. Bring to a boil, then lower heat and reduce to a simmer. Cook, stirring occasionally, until potatoes are easily pierced by a knife, 12-15 minutes.

Make Toasts

While soup simmers, add remaining garlic to butter in bowl. Warm in microwave until soft but not melted, about 10 seconds. Season with salt and pepper, then stir to combine. Halve demi-baguette lengthwise and spread garlic butter evenly onto cut sides. Season with salt and pepper. Place on a baking sheet cut-side up and toast until golden, about 5 minutes.

Finish Soup

Once soup is done simmering, drain corn, then stir into pot. Stir in remaining paprika. Simmer 3-5 minutes more. Turn off heat and stir in cheddar. (TIP: If soup seems thick, stir in ¼-½ cup more water.) Season with plenty of salt and pepper.

Finish and Serve

Divide soup between bowls and garnish with scallion greens. Cut toasts into triangles and serve on the side.

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