Creamy Corn Chowder Turkey Bacon (Print Version)

Comforting creamy soup featuring sweet corn, potatoes, and crispy turkey bacon in a rich broth.

# What You Need:

→ Base

01 - 4 slices turkey bacon, chopped
02 - 1 tablespoon unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced

→ Vegetables

07 - 3 cups corn kernels (fresh or frozen)
08 - 2 medium Yukon Gold potatoes, peeled and diced

→ Liquids

09 - 3 cups low-sodium chicken or vegetable broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream

→ Seasonings

12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme

→ Garnish

16 - 2 tablespoons chopped fresh chives
17 - Extra cooked turkey bacon, crumbled

# How to Prepare:

01 - In a large pot or Dutch oven over medium heat, cook the turkey bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add butter to the pot. Sauté onion, celery, carrot, and garlic for 4-5 minutes until softened and fragrant.
03 - Stir in the corn and potatoes, then season with salt, pepper, smoked paprika, and thyme.
04 - Add the broth and bring to a boil. Reduce heat and simmer uncovered for 15-18 minutes, or until potatoes are tender.
05 - Using an immersion blender, blend about one-third of the soup directly in the pot to create a creamy texture, leaving most vegetables chunky. Alternatively, carefully transfer some soup to a blender and return to the pot.
06 - Stir in the milk, heavy cream, and half of the cooked turkey bacon. Simmer for 2-3 minutes to heat through.
07 - Taste and adjust seasoning if needed. Ladle into bowls and garnish with remaining turkey bacon and fresh chives if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • Turkey bacon keeps it lighter without sacrificing that smoky comfort
  • The perfect balance of creamy and chunky textures in every spoonful
02 -
  • Don't skip the partial blending step, it's what makes this chowder taste professionally made
  • Turkey bacon releases less fat than regular bacon, so don't be shy about using that butter
  • The soup will thicken as it cools, so don't worry if it seems slightly thin while still hot
03 -
  • Yukon Gold potatoes are worth the extra trip to the store, they don't get mealy like russets
  • Let the chowder sit for 5 minutes before serving, it thickens slightly and the flavors really pop

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