Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Corn Chowder 3.5 (103) 4 Reviews 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 Yield: 5 cups Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor. Ingredients 4 ears sweet corn, husked 3 slices bacon, cut into ½-inch pieces ½ medium onion, cut into ¼-inch dice (about ¾ cup) 1 medium russet potato, peeled and cut into ⅓-inch dice (1 ½ cups) 1 cup milk 1 sprig fresh thyme Coarse salt Directions Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups. Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes. Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon. Rate it Print