Creamy Corn and Potato Chowder

Name: Creamy Corn and Potato Chowder with Poblano Pepper and Cheddar Toasts
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz Potato; 1 unit Poblano Pepper; 1 Onion; 2 unit Scallions; 2 Garlic; 1 tsp Smoked Paprika; 1 tbsp All-Purpose Flour; 6 3/4 oz Milk; 1 Egg; 1 unit Demi-Baguette; 13.4 oz Corn; 1/2 cup Cheddar Cheese; 1 tbsp Butter; 2 tsp Vegetable Oil; Salt; Black Pepper

with Poblano Pepper and Cheddar Toasts

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 unit Poblano Pepper
1 Onion
2 unit Scallions
2 Garlic
1 tsp Smoked Paprika
1 tbsp All-Purpose Flour
6 3/4 oz Milk
1 Egg
1 unit Demi-Baguette
13.4 oz Corn
1/2 cup Cheddar Cheese
1 tbsp Butter
2 tsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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

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