How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains nutrients and is often cheaper than fresh.

Melt 4 tablespoons of butter in a pot over medium to low flame.

Add 1 large white onion peeled and diced, and cook until soft.

Add 5 cups of corn kernels and 1 teaspoon of salt, cooking until the corn starts to exude its liquid.

Add a bouquet garni of thyme wrapped in cheesecloth.

Pour in 5 cups of corn stock and let cook slowly for 20 minutes, stirring occasionally.

Peel and slice 1 pound of fingerling potatoes into half-inch discs and add to the pot.

Cook until the potatoes are tender but not falling apart.

Remove the thyme bouquet and puree about a third of the chowder using an immersion blender.

Add 3/4 cup of heavy cream or half and half, and season with black pepper and salt.

Stir the pureed mixture back into the pot with the remaining corn and potatoes.

Serve hot, garnished with finely cut chives and offer hot sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens