Martha Stewart Corn Chowder Recipe

The Martha Stewart Corn Chowder Recipe is creamy, comforting and full of fresh corn flavor. This chowder is perfect for chilly days or a cozy dinner. It is thick, hearty and easy to make at home.

Many people enjoy the Martha Stewart Corn Chowder Recipe because it is simple but tastes gourmet. Sweet corn, tender potatoes and creamy broth create a rich, comforting soup.

In this post, you will learn how to make Martha Stewart Corn Chowder Recipe step by step. You will also see the full list of ingredients for Martha Stewart Corn Chowder Recipe.

My Experience With This Recipe

I first made this chowder on a rainy evening when I wanted something warm and filling. The aroma of sweet corn and onions made the kitchen smell amazing.

When I tasted the chowder, it was perfectly creamy with soft potatoes and sweet corn bites. My family loved it and asked for seconds. This recipe quickly became one of our favorite comfort meals.

I also like that it is flexible. You can add bacon, herbs, or even a little cheese for extra flavor. It’s easy, quick and always satisfying.

Recipe Card Info

• Recipe Name: Martha Stewart Corn Chowder Recipe
• Servings: 6 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Course: Soup
• Cuisine: American
• Calories: 280 kcal per serving

Equipment List

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Sharp knife
• Measuring cups
• Measuring spoons
• Ladle
• Blender or immersion blender (optional for creamier texture)

Ingredients You Need for Martha Stewart Corn Chowder Recipe

• 4 cups fresh corn kernels (about 5 ears)
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 2 tablespoons fresh chives, chopped (optional garnish)
• 4 slices cooked bacon, crumbled (optional garnish)

Instructions

1. Cook the Onion and Garlic

Melt butter in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until soft. Add minced garlic and cook one more minute.

2. Add Potatoes and Broth

Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are tender.

3. Add Corn Kernels

Stir in fresh corn kernels. Simmer the chowder for another 5–7 minutes so the corn becomes tender and flavors meld.

4. Blend Part of the Soup (Optional)

For a creamier chowder, use an immersion blender to blend about half the soup. Leave some corn and potato pieces whole for texture.

5. Add Heavy Cream

Reduce heat to low and stir in the heavy cream. Mix well to combine and heat through without boiling.

6. Season the Chowder

Add salt, black pepper and smoked paprika. Taste and adjust seasoning as needed. Stir gently to distribute spices evenly.

7. Serve Hot

Ladle the hot chowder into bowls. Make sure each serving has potatoes, corn and creamy broth.

8. Garnish and Enjoy

Top with chopped fresh chives and crumbled bacon if desired. Serve immediately for best flavor and enjoy the comforting soup.

Recipe Tips

• Use fresh corn for best natural sweetness.
• Blend half the soup for a creamy texture while keeping chunks.
• Adjust seasoning to taste; paprika adds a subtle smoky flavor.
• Heavy cream can be substituted with half-and-half for lighter chowder.
• Cook potatoes until tender for even texture.
• Add herbs like thyme or parsley for extra flavor.

Nutrition Information

Nutrient	Amount
Calories	280 kcal
Protein	6 g
Carbohydrates	28 g
Fat	18 g
Fiber	4 g
Sugar	6 g

Serving Suggestions

Martha Stewart Corn Chowder tastes best when served hot and fresh. It is hearty enough for lunch or dinner. Serve it in a deep bowl with crusty bread or rolls. A sprinkle of fresh herbs or crispy bacon on top adds color and flavor.

The creamy chowder is filling but light enough for a comforting weeknight meal. It also pairs well with a simple side salad or roasted vegetables for a complete dinner.

Best Sides To Serve With

• Crusty bread or baguette
• Garden salad
• Garlic bread
• Roasted vegetables
• Corn muffins
• Cheddar cheese biscuits

Storage and Reheating Tips

Store leftover chowder in an airtight container in the refrigerator for up to three days.

Reheat gently in a pot over medium heat, stirring occasionally. Add a splash of broth or cream if the soup thickens while reheating.

This soup can also be frozen for up to two months. Freeze before adding cream for best results, then stir in cream when reheating.

FAQs about Martha Stewart Corn Chowder Recipe

Can I make this chowder vegetarian?

Yes, substitute vegetable broth for chicken broth. Skip bacon or add roasted vegetables for extra flavor.

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Use the same amount and add it directly to the simmering soup.

How can I make the chowder thicker?

Blend a portion of the soup or add a little cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) while simmering.

Can I prepare this soup ahead of time?

Yes, prepare the chowder a day in advance and refrigerate. Reheat gently and add cream and garnish before serving.

Can I make it creamier without heavy cream?

Yes, use half-and-half or whole milk. Blend part of the soup for extra creaminess if needed.

Conclusion

The Martha Stewart Corn Chowder Recipe is a comforting and delicious soup that is simple to make at home.

Now you know how to make Martha Stewart Corn Chowder Recipe with easy steps. The ingredients for Martha Stewart Corn Chowder Recipe are fresh and easy to find.

Serve this chowder with bread or salad for a warm, filling meal. Once you try it, this creamy, hearty corn chowder may become one of your favorite homemade soups.