Poblano and Corn Chowder

Based on 0 ratings
B

Bill

Community member

Difficulty

Easy 👌

Preparation

60 min

Baking

5 min

Resting

0 min

Ingredients

2Servings
1
Poblano Pepper
12 oz
Gold Potatoes
2
scallions
14 oz
sweet corn
1 tbsp
flour
7 fl oz
milk
cups
Veggie stock
2 tsp
Old bay seasoning
2 tbsp
cream cheese
1
baguette
½ cup
Monterey Jack cheese
2 tbsp
sour cream
¼ tsp
sugar
4 tbsp
butter

Utensils

Baking sheet, knife, cutting board, Medium pot

Recipes made to your taste

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  • Step 1/8

    • Baking sheet

    Preheat Oven to 425

  • Step 2/8

    • 1 Poblano Pepper
    • 12 oz Gold Potatoes
    • 2 scallions
    • 14 oz sweet corn
    • knife
    • cutting board

    Core and deseed pepper, dice into 1/4” pieces. Slice Scallions, separate whites and greens. Dice potatoes into 1/2” pieces. Rinse corn.

  • Step 3/8

    • 1 tbsp flour
    • Medium pot

    Melt 2 tbsp Butter in pot over med-high. Cook poblano and scallion whites for 2-3 minutes. Add flour and cook for 1 more minute.

  • Step 4/8

    • 7 fl oz milk
    • cups Veggie stock

    Slowly stir in milk until fully incorporated. Stir in veggie stock.

  • Step 5/8

    • 2 tsp Old bay seasoning

    Add 1 tsp Old Bay seasoning and cook potatoes for 15-20 minutes.

  • Step 6/8

    • 1 baguette
    • ¼ tsp sugar
    • 4 tbsp butter

    Combine 2 tbsp melted butter with 2 tsp Old Bay Seasoning and 1/4 tsp sugar and spread on baguette halves. Bake 3-5 minutes on top rack.

  • Step 7/8

    • 2 tbsp cream cheese
    • ½ cup Monterey Jack cheese

    When potatoes are finished cooking reduce heat to low and mash. Stir in 2 tbsp cream cheese, corn, and cheese until incorporated.

  • Step 8/8

    • 2 tbsp sour cream

    Serve and top with sour cream.

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