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Easy Summer Corn Chowder


Summer corn chowder is served hot, but irresistible because of the fresh corn.

  • Servings: 4

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.

Cook's Notes

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

Reviews Add a comment

  • Lobow
    14 JUL, 2013
    Amazing recipe!! I added a cup more each of stock and cream and added 2 pounds of jumbo lump crab meat. Never too much crab...I'm from Maryland. I also added cornstarch because I wanted a thicker chowder. It was amazing!
  • JulieSF
    15 AUG, 2012
    Delicious recipe! I used white sweet potatoes since that's what I had on hand. Worked well playing with the sweetness of the corn. I added a tablespoon of corn starch to the half and half before adding. It just gave a slight creamier texture. Love the green chiles and bacon!
  • SDMurphy
    13 SEP, 2010
    I used four slices of bacon and it did make four teaspoons. I really liked this fresh tasting chowder with fresh corn. The potatoes took a little longer to cook than the recipe states. Garnish with some chives for a little punch.
  • redwine48
    14 AUG, 2010
    I forgot to add 1/2 tsp kosher salt and pepper to taste. You can also add peeled and deveined shrimp with the corn and bacon cook until the shrimp turn pink, about 5-7 mins. This is a delicious meal, just add a small green salad and some crusty bread. ENJOY1
  • redwine48
    14 AUG, 2010
    .For even more flavor I take the corn cobs and put them in the pot with the sauted onions and celery and the thyme sprigs add the chicken broth. Bring to a boil, then turn down to a simmer and cook for 30 minutes. Remove corn cobs and thyme sprigs add potatoes cook for 12-15 then add corn, bacon and half and half. Heat to low boil and cook for5 min. This is some of the best chowder ever.
  • pitbullmama
    20 AUG, 2008
    I like to add a little bit of sherry to my corn chowder recipes. It smoothes the flavor out and tastes delicious.
  • MS10779880
    16 AUG, 2008
    seriously Carey, if you can't comment, then don't. People are on here to see what other people thought, not their snide comments.
  • careysmoot
    14 AUG, 2008
    Try it and see.
  • emily912
    14 AUG, 2008
    Are 4 teaspoons of bacons really going to render 2 tablespoons of bacon fat?