Denver Corn & Potato Chowder
A creamy, comforting chowder made with fresh Colorado sweet corn and Yukon gold potatoes, perfect for garden-to-table dining. This american-inspired soups ready in about 40 minutes pairs peeled and diced Yukon gold potatoes, kernels cut from cob fresh sweet corn, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 oz, peeled and diced Yukon gold potatoes
- 2 cups, kernels cut from cob fresh sweet corn
- 1 medium, diced onion
- 2 stalks, diced celery
- 3 cups chicken stock
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp sea salt
- 1/2 tsp dried thyme
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced medium onion and 2 diced celery stalks, cooking for 5 minutes until softened but not browned.
- Step 2: Stir in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in 3 cups chicken stock until smooth.
- Step 3: Add 16 oz diced Yukon gold potatoes, 2 cups fresh sweet corn kernels, 1 tsp sea salt, and 1/2 tsp dried thyme. Bring to a simmer and cook uncovered for 20 minutes until potatoes are tender.
- Step 4: Remove from heat and stir in 1/2 cup heavy cream. Return to low heat for 2 minutes to warm through, stirring gently. Do not boil after adding cream to prevent curdling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Denver Corn & Potato Chowder take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Denver Corn & Potato Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in Denver Corn & Potato Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Denver Corn & Potato Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Denver Corn & Potato Chowder?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
