This delicious and creamy Corn Chowder, inspired by Martha Stewart, is the perfect comfort food for any season. Quick and easy to make, it’s packed with fresh corn, tender potatoes, and a rich, velvety texture. You can easily adjust the ingredients based on what you have in your kitchen, making it a flexible and hearty meal.
Recipe Ingredients:
- 4 tablespoons unsalted butter
- 1 large white onion, diced into ¼-inch pieces (about 2 cups)
- 5 to 6 sprigs thyme, placed in cheesecloth and tied with kitchen twine
- 5 ears yellow corn, kernels removed (about 5 cups)
- Coarse salt and freshly ground pepper
- 4 cups Corn Stock, or homemade or low-sodium canned chicken stock
- 1 pound small fingerling potatoes, cut into ½-inch-thick slices
- ¾ cup half and-half
- Chives, thinly sliced, for serving
- Hot sauce, for serving (optional)
How To Make Corn Chowder Recipe?
- Melt butter and cook vegetables: Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, seasoning with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
- Add stock and potatoes; simmer until tender: Add stock and potatoes, bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme.
- Puree 1/3 of chowder: Puree 1/3 of the mixture until smooth, using an immersion blender (use caution with hot liquids).
- Add half-and-half and heat: Return to pot and stir in half-and-half. Cook until hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired. Serve immediately.
Recipe Tips:
- Use fresh corn for the best flavor: Fresh corn gives the chowder a sweet, natural taste. If using frozen, make sure to thaw it first.
- Don’t skip the thyme bundle: The thyme adds a wonderful depth of flavor. Tie it in cheesecloth to make it easy to remove later.
- Blend carefully: When pureeing the soup, only blend a third of it to keep some whole corn kernels for texture.
- Adjust the creaminess: For a thicker chowder, add more half-and-half. For a lighter version, reduce the amount or use milk instead.
- Season well: Taste and adjust the salt and pepper as you go. The right seasoning makes the flavors pop.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Corn Chowder cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: After cooling, transfer the chowder to a freezer-safe container. It can be frozen for up to 3 months.
- Reheat: Preheat the oven to 350°F (175°C). Place the chowder in an oven-safe dish, cover with foil, and heat for 15-20 minutes or until hot.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 4.5g
- Cholesterol: 25mg
- Sodium: 580mg
- Total Carbohydrate: 25g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 3g
- Calcium: 40mg
- Iron: 0.4mg
- Vitamin A: 300mcg
- Vitamin C: 18mg
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Martha Stewart Corn Chowder
Description
This delicious and creamy Corn Chowder, inspired by Martha Stewart, is the perfect comfort food for any season. Quick and easy to make, it’s packed with fresh corn, tender potatoes, and a rich, velvety texture. You can easily adjust the ingredients based on what you have in your kitchen, making it a flexible and hearty meal.
Ingredients
Instructions
- Melt butter and cook vegetables: Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, seasoning with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
- Add stock and potatoes; simmer until tender: Add stock and potatoes, bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme.
- Puree 1/3 of chowder: Puree 1/3 of the mixture until smooth, using an immersion blender (use caution with hot liquids).
- Add half-and-half and heat: Return to pot and stir in half-and-half. Cook until hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired. Serve immediately.
Notes
- Use fresh corn for the best flavor: Fresh corn gives the chowder a sweet, natural taste. If using frozen, make sure to thaw it first.
- Don’t skip the thyme bundle: The thyme adds a wonderful depth of flavor. Tie it in cheesecloth to make it easy to remove later.
- Blend carefully: When pureeing the soup, only blend a third of it to keep some whole corn kernels for texture.
- Adjust the creaminess: For a thicker chowder, add more half-and-half. For a lighter version, reduce the amount or use milk instead.
- Season well: Taste and adjust the salt and pepper as you go. The right seasoning makes the flavors pop.
Martha Stewart Corn Chowder