Creamy Corn Chowder Turkey (Printable)

A comforting chowder combining sweet corn, tender potatoes, and smoky turkey bacon in a creamy base.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh or frozen corn kernels
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 celery stalk, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced

→ Meats

07 - 6 slices turkey bacon, chopped

→ Dairy

08 - 1 cup half-and-half or light cream
09 - 2 tablespoons unsalted butter

→ Liquids

10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 teaspoon kosher salt
12 - 0.5 teaspoon freshly ground black pepper
13 - 0.25 teaspoon smoked paprika
14 - 0.25 teaspoon dried thyme
15 - 2 tablespoons chopped fresh parsley (for garnish)

→ Optional

16 - 0.25 cup shredded cheddar cheese (for garnish)

# How to Make It:

01 - In a large pot over medium heat, cook chopped turkey bacon until crisp. Remove and drain on paper towels.
02 - Add butter to the same pot and melt. Stir in onion, celery, and carrot; cook for 4 to 5 minutes until softened.
03 - Incorporate minced garlic and cook 1 minute until fragrant.
04 - Add diced potatoes, corn, salt, black pepper, smoked paprika, and thyme. Stir to combine evenly.
05 - Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
06 - Partially mash the soup using a potato masher or immersion blender to achieve a creamy texture while retaining some chunks.
07 - Stir in half-and-half and half of the cooked bacon. Simmer for 5 minutes without boiling.
08 - Taste the soup and adjust seasoning as necessary.
09 - Ladle soup into bowls and garnish with remaining turkey bacon, chopped parsley, and cheddar cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering when really it's done in under an hour.
  • The smoky turkey bacon adds depth without making it feel too rich or greasy.
  • You can adjust the thickness by mashing more or less of the potatoes right in the pot.
  • Leftovers taste even better the next day once the flavors have had time to settle.
02 -
  • Don't skip mashing some of the potatoes, that's what makes the chowder thick and velvety without needing a roux.
  • Add the cream at the end and keep the heat low so it doesn't split or curdle when you reheat leftovers.
  • If you're using frozen corn, there's no need to thaw it first, just toss it straight into the pot.
03 -
  • Use a Dutch oven if you have one, it holds heat evenly and makes the vegetables cook more consistently.
  • For extra smoky flavor, add a small pinch of chipotle powder along with the smoked paprika.
  • If you're meal prepping, store the bacon separately and add it fresh when you reheat so it stays crispy.

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