Creamy Corn and Potato Chowder
with Poblano Pepper and Cheddar Toasts
Creamy Corn and Potato Chowder
A cozy, velvety chowder with sweet corn, tender potato, and mild poblano heat, served alongside crisp cheddar toasts for a satisfying, comforting meal.
Ingredients
For 2 servings
- ½ cup Cheddar Cheese
- 13.4 ounce Corn
- 1 unit Demi-Baguette
- 1 tablespoon Flour
- 2 unit Garlic
- 6.75 ounce Milk
- 1 unit Poblano Pepper
- 2 unit Scallions
- 1 teaspoon Smoked Paprika
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 2 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time45m
Calories680
Protein24g
Carbs90g
Fat26g
Tags:
Fiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free needs, use an unsweetened plant milk and a vegan cheese in place of the dairy elements. For gluten-free diets, swap the bread and thickener for gluten-free bread and a cornstarch-based alternative.
What to serve with it
Serve with a crisp green salad or a simple slaw to balance the chowder’s richness. A few pickles or a tart fruit salad also add brightness alongside the toasted bread.
