This Southwestern Potato and Corn Chowder is simple to make with leftover grilled vegetables, or start with fresh from scratch! It’s loaded with little potatoes, corn, peppers, and tons of Southwest flavor!

In this recipe the veggies have previously been grilled and are cooked. See directions below for starting with raw vegetables or using a slow cooker.


30 mins
15 mins


  • Large pot or Dutch oven
  • Slow cooker (optional)


  • 1 Tbsp vegetable oil
  • 1/2 medium red onion, diced
  • 1 tsp garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 red pepper, grilled and diced
  • 4 ears corn, grilled and removed from the cob
  • 1 package any flavor Roast or Grill Ready Little Potatoes
  • 1 tsp salt
  • 1 Tbsp flour
  • 2 cups chicken broth
  • 1 cup evaporated milk, regular milk, or cream
  • 1 1/2 cups Monterey Jack cheese
  • 2 green onions, sliced
  • (To taste) fresh parsley for garnish, chopped


  • If Starting with Leftover Veggies:

    Heat a large pot over medium high heat. Add oil and cook onion until soft, 3 to 4 minutes.

  • Step 2

    Add garlic, cumin and chili powder and cook and stir one minute.

  • Step 3

    Add peppers, corn, potatoes and salt and stir. Add flour and stir until none is visible, cook one minute.

  • Step 4

    Add broth and milk and cook until thickened, about 5 to 8 minutes.

  • Step 5

    Stir in one cup cheese, green onions and sprinkle with parsley. Serve.

  • If Starting with Raw Veggies on the Stovetop:

    You can absolutely start with raw vegetables if it’s too cold for grilling or you don’t have any leftovers! Add the oil to the pot, and with the onions add the red pepper, quartered potatoes, and fresh corn (or if using frozen, simply stir in with the cheese at the end). Cook and stir over medium-high heat until tender, then continue with the recipe.

  • If Starting with Raw Veggies in the Slow Cooker:

    Most soups are easily made in the slow cooker, this one included! You will want to cook the onions down, (skip adding the rest of the veggies here) add flour to make your roux, then thicken your liquids in a pot. Throw that in the slow cooker with your grilled veggies and spices and let it go for 6 to 8 hours on low!