Poblano and Corn Chowder

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
• 1½ 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.