Corn Chowder

  • Yield: Makes about 2 dozen 1/4-cup servings

Photography: Sivan Lewin

Source: Martha Stewart Weddings, Summer 2002


  • 7 ears corn, kernels removed (3 1/2 cups)
  • 8 ounces bacon, cut into 1/2-inch dice
  • 2 small onions, peeled and cut into 1/4-inch dice
  • 4 ribs celery, cut into 1/4-inch dice
  • 2 jalapeno peppers, seeded, cut into 1/4-inch dice, plus more for garnish
  • 4 sprigs thyme
  • 1 small dried bay leaf
  • 6 cups chicken stock, fat skimmed
  • Coarse salt and ground black pepper
  • 3 cups half-and-half
  • Fresh chives, chopped, for garnish


  1. Preheat oven to 350 degrees. Spread 1/2 cup corn kernels on rimmed baking sheet; roast until golden, 10 to 12 minutes.

  2. In stockpot over medium-high heat, cook bacon until crisp and fat is rendered, 4 to 6 minutes. Transfer to paper towels. Pour off all but 4 tablespoons fat from pot.

  3. Add onions, celery, jalapenos, thyme, and bay leaf to stockpot. Cook over medium heat until vegetables are soft, 10 to 12 minutes. Add chicken stock; bring to a boil. Reduce to simmer; cook 20 minutes.

  4. Add remaining corn; simmer until tender, about 7 minutes. Remove from heat; discard thyme and bay leaf. Season with salt and pepper. Transfer to blender; process until smooth. Strain; transfer to clean pot. Add half-and-half; simmer until hot. Adjust seasoning. Garnish with chives, reserved bacon, and roasted kernels.


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