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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 martha-stewart-cooking-school-corn-chowder-am-506-d110633-20130923.jpg
Ingredients Ingredient Checklist 4 tablespoons unsalted butter 1 large white onion, diced into 1/4-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 1/2-inch-thick slices 3/4 cup half and-half Chives, thinly sliced, for serving Hot sauce, for serving (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 martha-stewart-cooking-school-corn-chowder-am-506-d110633-20130923.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
martha-stewart-cooking-school-corn-chowder-am-506-d110633-20130923.jpg
martha-stewart-cooking-school-corn-chowder-am-506-d110633-20130923.jpg
Ingredients
Ingredients
- 4 tablespoons unsalted butter 1 large white onion, diced into 1/4-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 1/2-inch-thick slices 3/4 cup half and-half Chives, thinly sliced, for serving Hot sauce, for serving (optional)
Directions
Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids). Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.
Reviews
Add Rating & Review
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All Reviews for Summer Corn Chowder
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Corn Chowder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
