Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Corn Chowder 3.1 (36) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 30 mins Total Time: 45 mins Servings: 8 Make this creamy corn chowder recipe for when the summer nights begin to cool off. Ingredients 2 strips bacon (about 2 ounces), finely chopped 1 tablespoon unsalted butter 5 ounces shallots, minced (about 1 cup) ¼ cup dry white wine 2 medium russet potatoes, peeled and cubed (about 2 ½ cups) 2 cups corn kernels (from 2 to 3 ears) 1 small zucchini, cut into ½-inch cubes (about 1 cup) 4 cups chicken stock 1 thyme sprig Coarse salt and freshly ground pepper ⅓ cup heavy cream Directions Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds. Add potatoes, corn, zucchini, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; add cream and heat 1 minute, then pulse a few times with an immersion blender, just until some of corn mixture is pureed. Season with salt and pepper; serve immediately. Rate it Print