Easy Summer Corn Chowder

89 Ratings
  • 5 10
  • 4 24
  • 3 35
  • 2 15
  • 1 5

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

Martha Stewart Living, July/August 1997

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Recipe Summary test

Servings:
4
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Ingredients

For the Garnish
For the Soup

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.

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  • 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.

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Reviews (9)

89 Ratings
  • 5 10
  • 4 24
  • 3 35
  • 2 15
  • 1 5
Martha Stewart Member
07/14/2013
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!
Martha Stewart Member
08/15/2012
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!
Martha Stewart Member
09/13/2010
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.
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Martha Stewart Member
08/14/2010
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
Martha Stewart Member
08/14/2010
.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.
Martha Stewart Member
08/20/2008
I like to add a little bit of sherry to my corn chowder recipes. It smoothes the flavor out and tastes delicious.
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Martha Stewart Member
08/16/2008
seriously Carey, if you can't comment, then don't. People are on here to see what other people thought, not their snide comments.
Martha Stewart Member
08/14/2008
Try it and see.
Martha Stewart Member
08/14/2008
Are 4 teaspoons of bacons really going to render 2 tablespoons of bacon fat?
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