Creamy Corn Chowder Turkey

I started making this chowder on cooler evenings when I wanted something warm without spending an hour at the stove. The smell of turkey bacon crisping in the pot always pulls everyone into the kitchen before I even finish chopping the vegetables. It's one of those recipes that sounds fancy but comes together so easily you'll wonder why you ever bought canned soup. The creamy broth with little bursts of sweet corn makes it feel indulgent without being heavy.

The first time I made this for my neighbor recovering from surgery, she called it comfort in a bowl. I've since brought it to potlucks, served it on rainy weekends, and even packed it in thermoses for road trips. There's something about the combination of tender potatoes and smoky bacon that feels like a hug from the inside out.

Ingredients

• Fresh or frozen corn kernels: Frozen works just as well as fresh and saves you from cutting kernels off the cob, plus it stays sweet year-round.
• Russet potatoes: They break down slightly when mashed, which is exactly what gives this chowder its creamy body without adding flour.
• Yellow onion: I dice mine small so it melts into the background and adds sweetness without chunky bites.
• Celery and carrot: These add a subtle vegetal backbone that balances the richness of the cream.
• Garlic: Two cloves is enough to add warmth without overpowering the sweetness of the corn.
• Turkey bacon: It crisps up beautifully and gives you that smoky flavor with less grease than regular bacon.
• Half and half: This is the secret to creaminess without making the soup feel too heavy or breaking when you reheat it.
• Unsalted butter: I use unsalted so I can control the seasoning, especially since the bacon and broth add their own salt.
• Low sodium chicken broth: It lets you season to taste without accidentally making the soup too salty.
• Smoked paprika and thyme: Just a touch of each brings warmth and a hint of earthiness that ties everything together.
• Fresh parsley: A sprinkle at the end brightens the whole bowl and makes it look restaurant-ready.
• Cheddar cheese: Totally optional, but a handful on top adds a sharp, melty finish that I can't resist.

Instructions

Crisp the bacon:

Cook the chopped turkey bacon in your pot over medium heat until it's golden and crispy, then set it aside on a paper towel. The rendered fat will coat the bottom of the pot and become the flavor base for everything else.

Sauté the vegetables:

Add butter to the same pot and let it melt, then toss in the onion, celery, and carrot. Stir occasionally for 4 to 5 minutes until they soften and the onion turns translucent.

Add the garlic:

Stir in the minced garlic and cook for just one minute until it smells fragrant. Don't let it brown or it will taste bitter.

Build the base:

Add the diced potatoes, corn, salt, pepper, smoked paprika, and thyme, stirring everything together so the seasonings coat the vegetables evenly.

Simmer the chowder:

Pour in the chicken broth and bring it to a boil, then lower the heat and let it simmer for 15 to 20 minutes until the potatoes are fork-tender.

Mash for creaminess:

Use a potato masher or immersion blender to mash some of the soup right in the pot, leaving plenty of chunks for texture. This step is what makes it thick and creamy without any flour or cornstarch.

Stir in the cream:

Add the half and half along with half of the cooked turkey bacon, then let it simmer gently for 5 more minutes. Don't let it boil or the cream might curdle.

Taste and adjust:

Give it a taste and add more salt or pepper if needed.

Serve and garnish:

Ladle the chowder into bowls and top with the remaining bacon, a sprinkle of parsley, and cheddar cheese if you're using it.

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I remember serving this on a Sunday afternoon when the power had been out all morning and everyone was cold and cranky. The first spoonful seemed to reset the whole mood. My daughter said it tasted like something a grandmother would make, which I took as the highest compliment even though I'd only learned the recipe a few months earlier.

How to Store and Reheat

This chowder keeps well in the fridge for up to four days in an airtight container. When you reheat it, do it gently over low heat on the stove and stir often so the cream doesn't separate. If it thickens too much, just add a splash of broth or milk to loosen it back up.

Swaps and Variations

You can swap turkey bacon for regular bacon if that's what you have, or leave it out entirely and use vegetable broth for a lighter version. I've also added diced red bell pepper for a little sweetness and color, and sometimes I toss in a pinch of cayenne when I want a subtle kick. If you prefer a thicker chowder, mash more of the potatoes or stir in a handful of instant mashed potato flakes at the end.

What to Serve Alongside

I usually serve this with a thick slice of crusty bread or a simple green salad dressed with lemon and olive oil. It also pairs beautifully with cornbread or buttermilk biscuits if you want to lean into the comfort food vibe.

• Crusty sourdough or French bread for dipping.
• A crisp arugula salad with shaved parmesan.
• Warm cornbread with honey butter.

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This chowder has become one of those recipes I make without thinking, the kind that feels like home no matter the season. I hope it brings the same warmth to your table that it's brought to mine.

Recipe FAQs

→ What lends the creamy texture to the chowder?

Half-and-half or light cream is stirred in near the end, creating a smooth, rich base without boiling to preserve texture.

→ Can I substitute turkey bacon for traditional bacon?

Yes, traditional bacon works well, offering a smokier flavor; for vegetarian options, omit and use vegetable broth.

→ How is thickness of the chowder adjusted?

Using a potato masher or immersion blender, mash part of the chowder to thicken while maintaining some chunkiness for texture.

→ Which seasonings enhance the flavor profile?

Smoked paprika, dried thyme, kosher salt, and freshly ground black pepper combine to deepen the savory taste.

→ What garnishes complement this chowder?

Chopped fresh parsley and shredded cheddar cheese add a fresh, savory finish and enhance presentation.