Smoky Southwestern Potato and Corn Chowder Smoky Southwestern Potato and Corn Chowder

Smoky Southwestern Potato and Corn Chowder

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

Print

Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Roasted Red Pepper & Onion

Roasted Red Pepper & Onion

Where To Buy

Preparation

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

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

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

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

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

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

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!

Raw Vegetables: 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.

Step 1 out of 8

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

Step 2 out of 8

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

Step 3 out of 8

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

Step 4 out of 8

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

Step 5 out of 8

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

Step 6 out of 8

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

Step 7 out of 8

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!

Step 8 out of 8

Raw Vegetables: 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.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.

Welcome to our completely new website!

It’s designed to get you what you want, faster - from recipes to products, Where to Buy, and much more.