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 produce.

Core, deseed, and dice green pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into ½-inch pieces. Drain and rinse corn.

Rinse shrimp* under cold water, then pat dry with paper towels. Season with salt and pepper.

Melt another 2 TBSP butter (4 TBSP for 4 servings) 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.

Slowly stir milk into pot a splash at a time until fully incorporated. Stir in 1½ cups water (2½ 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.

Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-5 minutes. Transfer to a plate.

Meanwhile, combine softened butter, ¼ tsp Old Bay Seasoning (½ tsp for 4 servings), and ¼ tsp sugar (½ tsp for 4) until smooth. (TIP: If the butter is still cold, microwave for 10 seconds to soften.) Taste and add more Old Bay Seasoning if desired.

Halve baguette lengthwise; spread cut sides with Old Bay butter. Place, cut sides up, on a baking sheet.

Toast on top rack until golden, 3-5 minutes.

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.

Once cream cheese, corn, and Monterey Jack are fully incorporated, stir in half the shrimp.

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.

Serve remaining shrimp atop bowls.