Creamy Corn Chowder Turkey Bacon (Printable Version)

Comforting chowder loaded with sweet corn, tender potatoes, and smoky turkey bacon for chilly nights.

# What You Need:

→ Turkey Bacon

01 - 6 slices turkey bacon, chopped

→ Vegetables

02 - 1 medium onion, finely diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups corn kernels (fresh or frozen)

→ Liquids

07 - 4 cups low-sodium chicken or vegetable broth
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Seasonings

10 - 2 tablespoons unsalted butter
11 - 2 cloves garlic, minced
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - Salt and pepper, to taste

→ Garnish

15 - 2 tablespoons fresh chives, chopped

# How to Make It:

01 - Cook chopped turkey bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and drain on paper towels, reserving 1 tablespoon of rendered fat in the pot.
02 - Melt butter in the pot with turkey bacon fat. Add diced onion, celery, and carrots; sauté until softened and translucent, approximately 5 minutes.
03 - Incorporate minced garlic, smoked paprika, and dried thyme into the pot; cook for 1 minute until fragrant.
04 - Stir in diced potatoes and corn kernels, then pour in the broth and bring to a gentle boil.
05 - Reduce heat and simmer uncovered for about 15 minutes, or until potatoes are fork-tender.
06 - Using an immersion blender, blend soup partially in the pot to create creaminess while retaining texture. Alternatively, purée 2 cups of soup in a blender and return to pot.
07 - Stir in whole milk and heavy cream, simmer gently for 5 minutes to meld flavors.
08 - Mix in half of the cooked turkey bacon; season with salt and freshly ground black pepper to taste.
09 - Ladle into bowls, topping each portion with reserved turkey bacon and chopped fresh chives if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, which means dinner can actually happen on a weeknight without stress.
  • The turkey bacon gives you that rich, smoky flavor without the heaviness of traditional chowder made with pork.
  • Partially blending it creates this luxurious texture that feels indulgent but isn't overly heavy.
02 -
  • Don't skip the partial blending step—it's the difference between chunky soup and actual chowder; blending it completely will make it taste like baby food, so leave texture.
  • Add the cream at the very end and keep the heat gentle; if it boils hard after the dairy goes in, it can separate and look broken and grainy.
  • Taste as you go with salt and pepper because different broths have different sodium levels, and you want to find the balance that makes you reach for another spoonful.
03 -
  • Save a small handful of bacon fat to add extra flavor to eggs or roasted vegetables the next morning—it keeps in a container in the fridge for weeks.
  • The secret to chowder that doesn't taste thin is to not rush the simmering step; giving the potatoes real time to get tender means they break down slightly and naturally thicken everything.

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