Summer Corn Chowder

Small new potatoes can be substituted for the fingerling potatoes in this recipe.

  • Servings: 4
Summer Corn Chowder

Source: Martha Stewart Living, July/August 1997


For the Garnish

  • 4 teaspoons bacon, cut into 1/4-inch dice

For the Soup

  • 1 small onion, peeled and cut into 1/4-inch dice (1 cup)
  • 2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
  • 8 sprigs thyme
  • Salt and freshly ground pepper
  • 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 3 ears yellow corn, kernels removed (about 2 1/2 cups)
  • 5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
  • 1 poblano chile, seeded and cut into 1/2-inch dice
  • 1 1/2 cups half-and-half


  1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.

  2. Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.

  3. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.


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