Hi! I’m Cassandre, and today on Caramel Loafing, we’re making a creamy and comforting bowl of Classic New England Corn Chowder—a warm, satisfying soup made with fresh sweet corn, smoky bacon, and hearty vegetables. It’s even better homemade than what you’ll find in most restaurants. Trust me, once you try this homemade version, you’ll never go back to powdered soup mixes again.
While most people are familiar with clam chowder, corn chowder actually evolved from the same coastal New England tradition. Early chowders were seafood-based, using the region’s abundant ocean harvest. Over time, corn became a star ingredient—especially during late summer when sweet corn is in season.
This recipe uses fresh yellow corn with a flavorful broth made from simmered corn cobs. Packed with vegetables and thickened naturally with blended corn, it’s filling enough to enjoy on its own or served alongside crusty bread or a crisp salad. Let’s get started!
Love this creamy and comforting Corn Chowder? If you’re looking for more flavorful and satisfying soups, here are a few delicious recipes you’ll love:
A cozy French classic that warms you up at dinner: French Onion Soup
A quick and comforting French Mushroom Soup, perfect for busy weeknights: French Mushroom Soup (Soupe aux champignons)
A sweet, velvety French Squash Soup that’s perfect for fall and winter: French Squash Soup
When it’s too hot to cook, cool down with a refreshing bowl of: Spanish Gazpacho
Craving something tangy, spicy, and bursting with flavor? Try: Tom Yum Goong (Thai Spicy & Sour Shrimp Soup)
Classic New England Corn Chowder Recipe
Ingredients
Yield: 4 servings (about 200ml per serving)
- Fresh corn kernels, 220g (7.8 oz) — from about 2 ears of corn
- 1/2 onion
- 1 garlic clove
- 1 celery stalk
- 1 potato
- 4 slices of bacon
- Heavy cream, 120ml (4 fl oz)
- 1 bay leaf
- 1 small bunch of thyme
- Water, 600ml (20 fl oz)
- All-purpose flour, 12g (0.42 oz)
- Salt, 3–4g (0.1–0.14 oz)
- Freshly ground black pepper, to taste
Instructions
- Start by carefully cutting the corn kernels off the cob. Set both the kernels and the cobs aside.
- Divide the kernels in half. Blend one half into a purée using a food processor or blender.
- To make the corn broth, place the corn cobs and bay leaf into a pot with 600ml (20 fl oz) of water. Bring to a boil over medium heat, then reduce to low and simmer for 30 minutes. Strain and set the broth aside.
- Finely dice the onion and mince the garlic.
- Trim and peel the celery, then dice it to match the size of the onions.
- Peel and dice the potato into small chunks.
- Cut the bacon into small pieces.
- In a large saucepan, cook the bacon over low to medium heat until crispy and golden. Remove the bacon and drain excess fat, leaving about 1 tablespoon of rendered fat in the pan.
- Sauté the onion and garlic in the bacon fat until soft and fragrant. Add the celery and cook for another minute.
- Sprinkle in the flour and stir until it fully combines with the vegetables and no dry flour remains.
- Pour in the corn broth and stir to deglaze the pan.
- Add the corn purée, remaining corn kernels, diced potato, thyme, most of the bacon, reserving a bit for garnish, and heavy cream. Bring to a boil, then reduce heat and simmer for 12–15 minutes or until the potatoes are fork-tender.
- Season with salt and freshly ground black pepper to taste. Serve hot, topped with reserved bacon bits.
Watch the full recipe video here: Comforting and Creamy Corn Chowder