Stem poblano pepper, seed, and cut into 1/4" dice. Wash hands and cutting board after prepping.

Halve and peel onion. Cut halves into 1/4" dice.

Slice potatoes into 1/4" rounds.

Cut French roll into 1/2" cubes.

Combine cornstarch and 2 Tbsp. cold water in a mixing bowl. Set aside.

Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add corn to hot pot and stir occasionally until lightly browned, 3-4 minutes.

Reduce heat to medium and add onion, poblano, and a pinch of salt and stir occasionally until tender, 4-6 minutes.

Add potatoes, 11/2 cups water, and seasoning blend, and stir to combine. Cover, and cook until potatoes are fork-tender, 10-12 minutes.

Stir in shrimp. Cover and cook until shrimp reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

While chowder cooks, make croutons.

Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add cubed bread to hot pan and stir until coated in oil.

Stir occasionally until lightly browned, 2-4 minutes.

Remove from burner. Add cheese and stir to combine.

Stir cornstarch-water mixture to recombine. Add half the mixture to pot and stir to combine.

Bring chowder to a boil and cook until thickened, 1-2 minutes.

For a thicker chowder, add additional cornstarch-water mixture until desired consistency is reached.

Remove from burner and stir in sour cream.

Plate dish as pictured on front of card, topping chowder with croutons. Bon appétit!