Creamy Corn Chowder Turkey Bacon (Printable)

Hearty chowder with sweet corn, tender potatoes, smoky turkey bacon, and a creamy texture.

# What You Need:

→ Turkey Bacon

01 - 6 slices chopped turkey bacon

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium russet potatoes, peeled and diced
05 - 3 cups fresh or frozen corn kernels
06 - 2 celery stalks, diced
07 - 1 medium carrot, diced

→ Liquids

08 - 3 cups low-sodium chicken or vegetable broth, gluten-free
09 - 1 1/2 cups whole milk
10 - 1/2 cup heavy cream

→ Seasonings

11 - 2 tablespoons unsalted butter
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh chives or scallions

# How-To:

01 - Cook chopped turkey bacon over medium heat until crisp, 5 to 7 minutes. Remove bacon, reserving 1 tablespoon bacon fat in the pot; discard excess fat.
02 - Add butter, diced onion, celery, and carrot to the pot. Sauté for 4 to 5 minutes until softened.
03 - Stir in minced garlic and smoked paprika; cook for 1 minute until fragrant.
04 - Add diced potatoes and corn kernels; stir to combine evenly.
05 - Pour in broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
06 - Use an immersion blender to puree one-third of the soup in the pot to thicken. Alternatively, transfer some soup to a blender, puree, and return to pot.
07 - Stir in whole milk and heavy cream; simmer gently for 5 minutes. Season with salt, pepper, and dried thyme.
08 - Ladle chowder into bowls and top with crispy turkey bacon bits and chopped fresh chives or scallions.

# Expert Advice:

01 -
  • Ready in 45 minutes, with most of that time the soup just simmering while you do other things.
  • The smoky bacon and sweet corn create a flavor combo that tastes like comfort feels.
  • Naturally gluten-free and easily adaptable if dairy isn't an option for your table.
02 -
  • Don't skip the step of reducing the heat to a simmer after boiling—a rolling boil can break down your potatoes too quickly and turn them into mush instead of keeping them tender.
  • The immersion blender is your secret weapon for texture; even if you don't have one, blending part of the soup changes everything by making it creamy without added cream.
  • Taste as you go with the seasoning, especially the salt—the broth and bacon both contribute saltiness, so you might need less than you think.
03 -
  • Render the bacon slowly over medium heat instead of blasting it on high—you'll get crispier pieces with better flavor and less splattering.
  • If your chowder seems too thick after blending, thin it gently with a splash more broth or milk rather than water, which dilutes flavor.

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