Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; set aside to soften (you’ll use it in step 4). Wash and dry all produce. • Core, deseed, and dice poblano into 1/4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into 1/2-inch pieces. Drain and rinse corn.

Step 2

• Melt 2 TBSP plain butter (4 TBSP for 4 servings) in a medium pot over medium-high heat. Add poblano and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. • Add flour; cook, stirring, until lightly browned, 1 minute.

Step 3

• Slowly stir milk into pot a splash at a time until fully incorporated. • Stir in 11/2 cups water (21/2 cups for 4 servings). • Add potatoes, stock concentrates, and half the Old Bay Seasoning (you’ll use more in the next step). Bring to a boil and cook, stirring occasionally, until potatoes are very tender, 15-20 minutes. TIP: To test, pierce one piece with a fork—it should go through easily.

Step 4

• Meanwhile, combine softened butter, 1/4 tsp Old Bay Seasoning, and 1/4 tsp sugar until smooth. (TIP: If the butter is still cold, microwave for 10 seconds to soften.) Taste and add more Old Bay Seasoning if desired. (For 4 servings, use 1/2 tsp Old Bay and 1/2 tsp sugar.) • Halve baguette lengthwise; spread cut sides with Old Bay butter. Place cut sides up on a baking sheet. • Toast on top rack of oven until golden, 3-5 minutes.

Step 5

• Once potatoes are tender, reduce heat to low and mash with a potato masher or fork to desired consistency. TIP: We recommend mashing until almost smooth, leaving a few small potato pieces for texture. • Stir in cream cheese, corn, and Monterey Jack until fully incorporated and chowder is thick and creamy. If needed, stir in splashes of water until chowder reaches desired consistency (it will be very thick at this point). Season generously with salt and pepper.

Step 6

• Halve Old Bay toast on a diagonal if desired. • Divide chowder between bowls. Garnish with scallion greens and sour cream. Serve with Old Bay toast on the side.