---
title: Creamy Corn and Potato Chowder
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w46-r8-5bae8f6930006c21de70e9bf
time required: 45 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
  - Soy
tags: []
rating: 4.0
rating_count: 2000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Overall good flavor that can vary in spiciness depending on your poblano pepper.
  - theme: Suggestions
    text: Consider adjusting your seasoning based on your pepper's heat level for optimal taste.
nutrition:
  calories: 680
  protein: 24
  fat: 26
  saturated fat: 11
  carbohydrates: 90
  sugar: 16
  fiber: 12
  cholesterol: 50
  sodium: 630
image: "https://images.recipes.furrysalamander.com/Soup%20Recipes/creamy-corn-and-potato-chowder.avif"
---

Wash and dry all produce. Preheat oven to 425 degrees. Put 1 tbsp of @butter{2%tbsp}(reserve 1 tbsp) in a #small microwave-safe bowl{} and let sit at room temperature. Cut @Yukon gold potatoes{24%oz} into ½-inch cubes. Core and seed @poblano pepper{2%unit}, then cut into ½-inch pieces. Halve, peel, and finely chop @yellow onion{2%unit}. Trim, then thinly slice @scallions{4%unit}, separating greens and whites. Mince or grate @garlic{4%unit}.

Heat @vegetable oil{4%tsp} in a #large pot{} over medium heat. Add poblano, onion, scallion whites, and half the garlic. Cook, tossing, until very soft, about ~{5%minutes}. Season with @salt{}, @pepper{}, and half of the @smoked paprika{2%tsp}. Add @flour{2%tbsp} and stir until pasty, about ~{1%minutes}. Slowly whisk in @milk{13.5%oz}, a little at a time, until fully incorporated.

Add potatoes, 1 1/2 cups water, and @veggie stock concentrate{2%unit}. Bring to a boil, then lower heat and reduce to a simmer. Cook, stirring slowly, until potatoes are easily pierced by a knife, about ~{15%minutes}.

While soup simmers, add remaining garlic to the butter in the bowl. Warm in the microwave until soft but not melted, about ~{10%seconds}. Season with @salt{} and @pepper{}, then stir to combine. Halve @demi-baguette{2%unit} lengthwise and spread garlic butter evenly onto cut sides. Season with @salt{} and @pepper{}. Place on a #baking sheet{} cut side and toast until golden, about ~{5%minutes}.

Once soup is done simmering, drain @corn{26.8%oz} and stir into pot. Stir in remaining smoked paprika. Simmer ~{5%minutes} more. Turn off heat and stir in @cheddar cheese{1%cup}. (TIP: if soup seems thick, stir in ¼-½ cup water.) Season with plenty of @salt{} and @pepper{}.

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