Sweet Corn Green Pepper Chowder w/Old Bay Toast

Ingredients for 2 servings:

1 green bell pepper, or 1/2 poblano pepper for a spicier soup

2 TBS butter

2 scallions

3-4 medium potatoes

1 can corn

1-2 Tbsp flour

1 1/2 c milk

2 1/2 c water

1 1/2 TBS veggie stock concentrate

1/2 TBS old bay seasoning

2 TBS cream cheese, softened

1/2 c monterey jack cheese

Toppings

sour cream

green tops of scallions

Old Bay toast 

4-6 slices french bread

1 TBS butter 

1/4 tsp bay seasoning 

1/4 tsp sugar

Directions:

1. For Old Bay toast: Combine 1 TBS softened butter, 1/4 tsp Old Bay seasoning and 1/4 tsp sugar until smooth. Taste and add more Old Bay seasoning if desired. Set aside.
2. For Soup:  Wash and dry produce. Core, deseed and dice green pepper 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.
3. Melt 2 TBSP plain butter in a medium pot over medium-high heat. Add green pepper and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Add flour; cook, stirring, until lightly browned, 1 minute.
4. Slowly stir milk into pot until fully incorporated. Stir in 2 1/2 cups water. Add potatoes, stock concentrate, and 1/2 TBS old bay seasoning, Bring to a boil and cook, stirring occasionally, until potatoes are very tender, 15 - 20 minutes.
5. Once potatoes are tender, reduce heat to low. Remove 1 cup of soup and blend soup and cream cheese with a hand mixer. Return mixture to the pan and add 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. Season generously with salt and pepper.
6. When soup is almost ready, spread slices of french toast with Old Bay butter. Place on a baking sheet. Toast on top rack of toaster oven or in air fryer until golden, 3-5 minutes.
7. Divide chowder between bowls. Garnish with scallion greens and sour cream. Serve with Old Bay toast on the side.