Creamy Corn Chowder Turkey Bacon (Printable Version)

Comforting chowder with sweet corn, potatoes, and smoky turkey bacon in a creamy base.

# Ingredient List:

→ 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

# Directions:

01 - Cook the chopped turkey bacon in a large pot over medium heat until crispy. Remove and drain on paper towels, reserving 1 tablespoon of rendered fat in the pot.
02 - Add butter to the pot and sauté diced onion, celery, and carrots until softened, approximately 5 minutes.
03 - Stir in minced garlic, smoked paprika, and thyme; cook for 1 minute until fragrant.
04 - Combine diced potatoes and corn kernels, pour in broth, and bring to a gentle boil.
05 - Reduce heat and simmer uncovered until potatoes are tender, about 15 minutes.
06 - Partially purée the soup using an immersion blender directly in the pot, leaving some chunks intact, or blend 2 cups separately and return to the pot.
07 - Stir in whole milk and heavy cream, then simmer gently for 5 minutes.
08 - Mix in half of the cooked turkey bacon, season with salt and pepper to taste.
09 - Ladle chowder into bowls and garnish with remaining turkey bacon and fresh chives if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, making weeknight dinners actually feel doable.
  • The turkey bacon gives you that smoky richness without the guilt of a cream soup made with regular bacon.
  • Partial blending creates this silky texture while keeping some chunks for substance and interest.
02 -
  • Don't skip rendering the turkey bacon first; that fat is essential and saves you from adding extra oil.
  • Partial blending is the secret to creaminess without an actual cream sauce recipe; leaving chunks keeps it interesting.
  • Add the dairy gently and never boil it hard once it's in, or you risk the cream separating and the soup breaking.
03 -
  • Freeze the soup without the bacon and cream, then thaw and reheat before adding dairy back in for the best texture.
  • If you're batch cooking, make the base without the milk and cream, freeze it, and finish it fresh each time you serve it.

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