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« Recipe: Corn Chowder »

Corn Chowder

Adapted from Martha Stewart Living Magazine June 2014

Yield: 6 persons


2 oz bacon, finely chopped

1 Tbsp unsalted butter

5 oz shallots, minced (about 1 cup)

1/4 c dry white wine

2 c corn kernels (3 -4 ears of corn)

4-6 (new) red potatoes, scrubbed and cut into cubes (about 2 1/2 cups)

4 c chicken stock

chives (or an herb of your choice), finely chopped 

1/3 c heavy cream


Cook bacon in a medium stock-pot over medium heat, stirring frequently, until golden brown. Stir in butter until melted. Add shallots and cook, stirring occasionally, until translucent. Add wine and cook until almost no liquid remains.

Add stock, corn and potatoes to the pot. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender, but not falling apart, 8-10 minutes.

Pulse a few times with an immersion blender, just until some of the corn mixture is pureed. (Take care to completely submerge the head of the blender, so that the hot liquid does not splash up.)

Stir in cream and chives. Serve immediately, with a nice grind of fresh pepper.