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!
*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.