Southwest Grilled Corn Chowder

Southwest Grilled Corn Chowder comes together in just one pot with minimal prep! It’s a fun twist on classic corn chowder that features bold southwest flavor from ingredients like red peppers, chili powder and plenty of cheese. It’s the perfect summer entree!

If you’re loving this recipe, check out more corn chowder recipes like Potato Corn Chowder, Chicken Corn Chowder and Instant Pot Potato Corn Chowder.

Corn Chowder just got so much more exciting! During the summer, I love grilling. When the grill’s hot, I usually grill a few extra ears of corn just so I can set them aside for recipes like this!

Southwest Grilled Corn Chowder is exactly as amazing as it sounds. Grilled corn is the star of the show in a medley of other bold ingredients like vibrant red peppers, chili powder, cheddar (or Monterey Jack) cheese and so much more.

It’s also got that signature thick and creamy texture to it from the potatoes and just the right amount of cream — making it an instant hit in our house!

Why we love this Southwest Grilled Corn Chowder:

• One Pot: There’s nothing better than a one pot recipe! It’s easy to make and even easier to clean. The best of both worlds!
• It’s big on flavor: The grilled corn is a standout summery flavor that’s greatly complimented by other fresh veggies like red peppers and green onions. The taste of summer is in each bite.
• Summer comfort food: It’s rich and creamy without being too heavy, and loaded with fresh summer flavor.

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Southwest Grilled Corn Chowder Ingredients:

• Corn: Don’t have any grilled corn handy? No worries, you can still make it with canned or frozen corn. You can sub in 3 cups of either for the 4 corn cobs. If using uncooked corn cobs, I like to cut them off the cob and add them in with the peppers and onion.
• Cream: Any kind of milk or cream will work here. A higher fat will yield a richer flavor. However, since we are thickening with flour any will work just fine.
• Chicken Broth: I always recommend using low-sodium broth, that way you can add salt if needed to better control the sodium in the dish.
• Cheese: If possible, try to use freshly shredded cheddar or Monterey Jack cheese for the very best flavor and consistency.
• Potatoes: Red potatoes are my favorite to use in this recipe — I like to leave the peel on for extra fibre! Just make sure to chop them all uniformly so they cook evenly. You can also sub with Yukon gold or russet potatoes.
• Garlic: Add more or less to taste. A little extra garlic never hurt!
• Red Peppers: These give the chowder that signature southwest pop of color and flavor.
• Onions: You’ll need both white and green onions for this summer corn chowder recipe.
• Seasonings: Cumin, salt and chili powder give this chowder the best flavor. Adjust as needed.
• Flour: This is used to thicken the chowder to the very best consistency.

How to make Southwest Grilled Corn Chowder

Grilled corn chowder is so easy to toss together in one pot! For more detailed step by step instructions, just scroll down to the recipe card at the bottom of the page.

• Heat a pot over medium-high heat. Add oil and cook peppers and onions until soft. Stir often. Then, stir in the garlic, cumin and chili powder.
• Add potatoes, corn, broth, salt and pepper and stir. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cover. Cook until potatoes and vegetables are tender.

• Whisk together milk or cream with flour and add to the pot. Cook until thickened.
• Stir in the cheese and green onions.

Variations and Substitutions

• No grilled corn?: I love grilling extra corn in the summer to make this! When I make it the rest of the year I simply use canned or frozen corn. You can sub in 3 cups of either for the 4 corn cobs. If using uncooked corn cobs, I like to cut them off the cob and add them in with the peppers and onion.
• Add extra veggies: Feel free to add in any leftover grilled vegetables you have! You can also sauté extra vegetables with the onion and peppers. 
• Milk or Cream: Any kind of milk or cream will work here. A higher fat will yield a richer flavor, but because we are thickening with flour any will work just fine. Heavy cream is my favorite to use.

How to store Southwest Grilled Corn Chowder

Store your leftovers in an airtight container in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops until warmed all the way through.

Can I freeze Southwest Grilled Corn Chowder?

You can, although it is not my favorite soup to freeze because of the potatoes. Potatoes can take on a slightly unappetizing texture after being frozen. If that’s okay with you, simply follow these steps:

Let the chowder first fully cool to room temperature. Transfer everything to an airtight container, label, date, and freeze for up to 3 months. Allow the chowder to thaw in the fridge for a few hours prior to reheating.

Serving suggestions:

You can always serve this southwest corn chowder as a side dish next to something like Grilled Chicken Thighs, Steak Kabobs or Air Fryer Salmon.

Or, serve the corn chowder as your entree with a side like Homemade Buns, our favorite Broccoli Salad or Creamy Fruit Salad for dessert to keep things light and fresh.

More Soup Recipes You’ll Love!

• Roasted Red Pepper Soup
• Cabbage Roll Soup
• Lemon Chicken Orzo Soup
• Tuscan White Bean Soup

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Smoky Southwestern Potato and Corn Chowder

written by Ashley Fehr

5 from 6 votes

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

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Print

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Cuisine American

Course Main Course, Soup

Servings 4 servings

Calories 159cal

Ingredients

• ▢ 1 tablespoon oil
• ▢ 1 red pepper (diced)
• ▢ ½ medium onion (diced)
• ▢ 2 cloves minced garlic
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon chili powder
• ▢ 1 lb red potatoes (cut into ½" pieces)
• ▢ 4 cobs corn* (fresh or leftover grilled)
• ▢ 2 cups low sodium chicken broth
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 cup evaporated milk (or cream)
• ▢ 1 tablespoon flour
• ▢ 1½ cups shredded Monterey Jack or cheddar cheese
• ▢ 1 green onion (sliced)
• ▢ Chopped fresh parsley for garnish

US Customary – Metric

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Instructions

• *NOTE: I love making extra grilled corn for this recipe as it adds great smoky flavor. You can use leftover grilled, uncooked cobs of corn, frozen or canned corn in this recipe (see notes). If using fresh corn cobs, slice off the kernels before beginning.
• Heat a large pot over medium high heat. Add oil and cook pepper and onion until soft, 3-4 minutes, stirring often.
• Add garlic, cumin and chili powder and cook and stir one minute.
• Add potatoes, corn, broth, salt and pepper and stir. Bring to a simmer over medium-high heat, reduce heat to medium-low and cover. Cook until potatoes and vegetables are tender, about 8 minutes.
• Whisk together milk or cream with flour and add to the simmering soup. Cook until thickened, about 2-3 minutes.
• Stir in cheese, green onions and taste. Adjust seasonings as desired and serve.

Notes

Ingredients and Substitutions:

• *Corn: I love grilling extra corn in the summer to make this, but when I make it the rest of the year I simply use canned or frozen corn. You can sub in 3 cups of either for the 4 corn cobs. If using uncooked corn cobs, I like to cut them off the cob and add them in with the peppers and onion.
• Vegetables: feel free to add in any leftover grilled vegetables you have! You can also sauté extra vegetables with the onion and peppers. 
• Milk or Cream: any kind of milk or cream will work here. A higher fat will yield a richer flavor, but because we are thickening with flour any will work just fine.

Nutrition Information

Serving: 426grams | Calories: 159cal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 474mg | Potassium: 611mg | Fiber: 2g | Sugar: 7g | Vitamin A: 801IU | Vitamin C: 34mg | Calcium: 129mg | Iron: 1mg

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