Name: Martha Stewart Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 slices BACON; 2 tbsp BUTTER; 1 medium ONION; 2 stalks CELERY; 1 lb POTATOES; 4 cups CHICKEN BROTH; 3 cups CORN; 1 cup HEAVY CREAM; 1 tsp SALT; 1/2 tsp BLACK PEPPER; 1 tsp THYME

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Are you looking for a Martha Stewart Corn Chowder Recipe? This meal is perfect for a cozy night. It is warm, creamy, and very delicious. You will love how easy it is to cook. Learning how to make Martha Stewart Corn Chowder is simple.

The ingredients for Martha Stewart Corn Chowder Recipe are fresh. Your whole family will ask for second helpings. Let us start cooking this amazing soup now.

What Makes This Recipe Special

This soup has a very rich flavor. The sweet corn tastes great with salty bacon. It has a thick and creamy texture. Every spoonful feels like a warm hug. It is a very comforting meal for cold days.

The recipe is very easy to follow. You do not need fancy skills to cook it. It takes about forty-five minutes to finish. This makes it a great choice for busy nights. It is fast, fresh, and tastes like home.

Equipment List

Large Pot: This is where you cook the soup. It must hold a lot of liquid.
Sharp Knife: Use this to chop the vegetables. A sharp blade makes the work fast.

Cutting Board: This protects your kitchen counter. It gives you a flat surface to work.
Wooden Spoon: Use this to stir the chowder. It helps prevent the milk from burning.
Measuring Cups: You need these for the milk and broth. Accuracy makes the recipe taste better.

Measuring Spoons: Use these for the salt and pepper. Small amounts change the flavor a lot.
Ladle: This is used to serve the soup. It helps you fill bowls without any mess.

Ingredients You Need for Martha Stewart Corn Chowder Recipe

Fresh Corn: This provides the main sweet flavor. Use yellow or white corn for this.

Bacon: It adds a smoky and salty taste. It makes the soup feel very hearty.
Potatoes: These make the chowder thick and filling. Yukon Gold potatoes work the very best.
Onion: It adds a savory base to the soup. Chop it into very small pieces.

Chicken Broth: This is the liquid base for the soup. It adds much more flavor than water.
Heavy Cream: This makes the soup very silky. It gives the chowder a rich feel.
Butter: Use this to saute your fresh vegetables. It adds a nice creamy taste.

Celery: This adds a light crunch to the soup. It smells wonderful while it is cooking.
Salt and Pepper: These boost all the other flavors. Use them to suit your own taste.
Thyme: This herb adds an earthy scent. It pairs perfectly with the sweet corn.

How to Assemble Martha Stewart Corn Chowder Recipe

Step 1:

Place your large pot on the stove. Turn the heat to medium now. Add the chopped bacon to the pot. Cook it until it is very crispy.

Step 2:

Remove the bacon with a slotted spoon. Keep the fat in the pot. This fat has a lot of flavor. Place the bacon on a paper towel.

Step 3:

Add the butter to the bacon fat. Put in the onions and the celery. Stir them until they are soft. This should take about five minutes.

Step 4:

Add the diced potatoes to the pot. Pour in the hot chicken broth now. Bring the liquid to a light boil. Reduce the heat to a low simmer.

Step 5:

Cook until the potatoes are very tender. This usually takes about fifteen minutes. Use a fork to check the potatoes. They should slide off the fork easily.

Step 6:

Stir in the corn and heavy cream. Add the salt, pepper, and thyme. Let it simmer for five more minutes. Do not let the soup boil hard.

Step 7:

Taste the soup before you serve it. Add more salt if it needs it. Ladle the soup into deep bowls. Top with the crispy bacon pieces.

Recipe Success Tips

Use fresh corn cobs for the best flavor.
Cut potatoes into small, even cubes for fast cooking.
Do not boil the soup after adding the cream.
Stir the bottom of the pot often while simmering.
Use low-sodium broth to control the salt levels.
Add a pinch of cayenne for a tiny kick.
Use a blender for a smoother soup texture.

How To Store Leftover

You can store leftovers in the fridge. Put the soup in an airtight container. It will stay fresh for three days. Do not freeze this soup because of the cream.

The cream might separate if it gets too cold. Reheat the chowder slowly on the stove. Stir it well to make it creamy again. Add a splash of milk if it is thick.

Sides & Pairings Suggestions

This chowder goes well with crusty bread. You can use it to soak up the soup. A green side salad is also a great choice. It adds a fresh crunch to the meal.

You could also serve it with grilled cheese. This is a classic and tasty combination. Some people like to add crackers on top. It is a simple and filling family dinner.

Nutritions

Nutrition Item	Value per Serving
Calories	380 kcal
Total Fat	22g
Carbohydrates	35g
Protein	9g
Sodium	650mg

FAQs about Martha Stewart Corn Chowder Recipe

Can I use frozen corn for this soup?

Yes, you can use frozen corn. It still tastes very good. Just make sure to thaw it first. This saves a lot of time.

How do I make the soup thicker?

You can mash some of the potatoes. Use a spoon against the pot side. This releases starch into the soup. It makes it very thick.

Can I use milk instead of cream?

You can use whole milk instead. The soup will be less rich. It will also be thinner than usual. It is a lighter option.

What kind of potatoes are the best?

Yukon Gold potatoes are the best choice. They hold their shape very well. They also have a very buttery taste. Russet potatoes also work fine.

Final Thoughts

Making this Martha Stewart Corn Chowder Recipe is fun. It is a great way to use summer corn. Your house will smell amazing while it cooks. It is a simple dish that everyone loves.

You can find more great soup ideas online. This recipe is a true classic for your kitchen. Enjoy your warm bowl of delicious corn chowder today!

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