(99 votes, average: 3.73 out of 5)
Loading... Roasted Red Pepper & Onion
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!
Ingredients
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Product Used
(you're also free to use any kind of potatoes!)
Roasted Red Pepper & Onion
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.