Martha Stewart’s Corn Chowder

If you are looking for a comforting soup that feels both hearty and fresh, this Martha Stewart’s Corn Chowder is the perfect recipe to make at home. Packed with sweet corn, tender potatoes, smoky bacon, and a creamy broth, this chowder delivers rich flavor with a wonderfully velvety texture. It is easy enough for beginner cooks yet impressive enough for a cozy family dinner or casual gathering. From prep to serving, the whole recipe comes together in about 45 minutes, making it ideal for busy weeknights.

This Martha Stewart’s Corn Chowder is the kind of comforting homemade meal that always feels satisfying and cozy. With sweet corn, creamy broth, tender potatoes, and smoky bacon in every spoonful, it delivers classic chowder flavor with simple ingredients and easy preparation. Whether you make it for a quick weeknight dinner or a relaxed weekend lunch, this hearty soup is guaranteed to become a family favorite.

Ingredients

For the Chowder

• 6 slices bacon, chopped
• 1 tablespoon butter
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 4 cups sweet corn kernels
• 2 medium potatoes, peeled and diced
• 4 cups chicken stock
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste

For Serving

• 2 tablespoons chopped fresh parsley
• Extra crispy bacon
• Freshly cracked black pepper

How to Make Martha Stewart’s Corn Chowder

• Cook the bacon: Place a large heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crispy and golden. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, leaving the bacon fat in the pot.
• Sauté the vegetables: Add the butter, chopped onion, and celery to the pot. Cook for 5 to 6 minutes until softened and lightly golden. Stir in the garlic and cook for another 30 seconds until fragrant.
• Add the corn and potatoes: Stir in the sweet corn, diced potatoes, and fresh thyme. Mix everything well so the vegetables are coated in the flavorful base.
• Simmer the chowder: Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender.
• Blend for texture: Carefully blend about one-third of the chowder using an immersion blender. This creates a creamy texture while keeping plenty of chunky vegetables throughout the soup.
• Add the dairy: Stir in the milk and heavy cream. Season with salt and black pepper to taste. Simmer gently for 5 minutes without boiling.
• Finish and serve: Return the crispy bacon to the chowder and stir well. Ladle into bowls and top with chopped parsley, extra bacon, and freshly cracked black pepper before serving.

Tips for the Best Corn Chowder

How do I make the chowder extra creamy?

Blend a portion of the soup before adding the cream. This naturally thickens the chowder without needing flour or cornstarch.

Can I use frozen corn instead of fresh?

Yes, frozen corn works beautifully in this recipe. There is no need to thaw it first before adding it to the pot.

Why should I avoid boiling after adding cream?

Boiling can cause the cream to separate and create a grainy texture. Keep the heat low and simmer gently instead.

What potatoes work best for chowder?

Yukon Gold potatoes are ideal because they become tender while still holding their shape in the soup.

Serving Suggestions

• Serve with warm crusty bread or dinner rolls
• Pair with a simple green salad
• Add oyster crackers for classic chowder texture
• Top with shredded cheddar cheese for extra richness
• Enjoy with grilled cheese sandwiches

Storage

Room Temperature

Do not leave the chowder at room temperature for more than 2 hours because of the dairy content.

Refrigerator

Store cooled chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.

Freezing

You can freeze the chowder for up to 2 months. For the best texture, freeze before adding the cream, then stir in fresh cream after reheating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 24g
• Protein: 11g
• Fat: 21g
• Saturated Fat: 10g
• Sodium: 690mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Martha Stewart’s Corn Chowder

Recipe by Milli RoseCourse: SoupCuisine: AmericanDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Calories

320

kcal

45

minutes

Creamy Martha Stewart’s Corn Chowder made with sweet corn, potatoes, bacon, onions, and herbs. A comforting homemade soup perfect for lunch or dinner.

Ingredients

• 6 slices bacon, chopped

• 1 tablespoon butter

• 1 large onion, finely chopped

• 2 celery stalks, diced

• 2 garlic cloves, minced

• 4 cups sweet corn kernels

• 2 medium potatoes, peeled and diced

• 4 cups chicken stock

• 1 cup whole milk

• 1 cup heavy cream

• 1 teaspoon fresh thyme leaves

• Salt and black pepper, to taste

• 2 tablespoons chopped parsley

• Extra crispy bacon for serving

Directions

• Cook chopped bacon in a large pot until crispy. Remove with a slotted spoon and set aside.
• Add butter, onion, and celery to the pot. Cook until softened and fragrant.
• Stir in garlic, corn, potatoes, and thyme.
• Pour in chicken stock and simmer for 15 to 20 minutes until potatoes are tender.
• Blend part of the soup for a thicker texture, leaving some chunks for texture.
• Stir in milk and cream, then season with salt and pepper.
• Return bacon to the pot and simmer gently for 5 minutes.
• Serve hot topped with parsley and extra crispy bacon.

Notes

• Fresh corn gives the sweetest flavor, but frozen corn works well too.
• Blend only part of the chowder for the perfect creamy texture.
• Do not boil after adding cream to prevent curdling.