Sweet Corn & Pepper Chowder with Old Bay Toast

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position. Place 2T butter in sm. micro.-safe bowl; set aside to soften.

Step 2

Melt 2T butter in med. pot over med.-high. Add green pepper & scallion whites; season with salt & pepper. Cook (2-3 min.), stirring, until softened. • Add flour; cook (1 min.), stirring, until lightly browned.

Step 3

Slowly stir milk into pot, a splash at a time, until fully incorporated. • Stir in 1½C water. • Add potatoes, stock concentrates, & half of Old Bay Seasoning. Bring to a boil & cook (15-20 min.), stirring occasionally, until potatoes are very tender. (Test by piercing one piece with fork—it should go through easily.)

Step 4

Meanwhile, (if butter is still hard, microwave for 10 sec. to soften.); combine softened butter, ¼t Old Bay Seasoning, & ¼t sugar until smooth. Taste & adjust seasoning, as needed). • Halve baguette lengthwise; spread cut sides with Old Bay butter; place cut-side up on baking sheet. • Toast (3-5 min.) on top rack.

Step 5

Once potatoes are tender, reduce heat to low & mash, leaving a few small lumps. • Stir in cream cheese, corn, & cheese until fully incorporated (chowder should be thick & creamy). If needed, stir in splashes of water until chowder reaches desired consistency. • Season generously with salt & pepper.

Step 6

Halve toast on a diagonal. • Divide chowder between bowls; garnish with scallion greens & sour cream. Serve with Old Bay toast on the side.