Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Easy Summer Corn Chowder 3.2 (89) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 25, 2021 Print Share Share Tweet Pin Email Servings: 4 Summer corn chowder is served hot, but irresistible because of the fresh corn. Ingredients For the Garnish 4 teaspoons bacon, cut into ¼-inch dice For the Soup 1 small onion, peeled and cut into ¼-inch dice (1 cup) 2 ribs celery, strings removed, cut into ½-inch dice (¾ 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 ½ cups) 5 ounces small fingerling potatoes, cut into ½-inch-thick slices 1 poblano chile, seeded and cut into ½-inch dice 1 ½ cups half-and-half Directions 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. 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. 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. Print