Creamy Corn Chowder Turkey (Printable)

Hearty chowder featuring corn, potatoes, and smoky turkey bacon with a creamy finish for cozy meals.

# What You'll Need:

→ Turkey Bacon

01 - 6 slices turkey bacon, chopped

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium russet potatoes, peeled and diced
05 - 3 cups corn kernels (fresh or frozen)
06 - 2 celery stalks, diced
07 - 1 medium carrot, diced

→ Liquids

08 - 3 cups low-sodium chicken or vegetable broth (gluten-free)
09 - 1 1/2 cups whole milk
10 - 1/2 cup heavy cream

→ Seasonings

11 - 2 tablespoons unsalted butter
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh chives or scallions

# How-to Steps:

01 - Cook chopped turkey bacon in a large pot over medium heat until crisp, about 5 to 7 minutes. Remove and drain on paper towels, reserving 1 tablespoon bacon fat in the pot.
02 - Add butter, diced onion, celery, and carrot to the pot with bacon fat. Sauté for 4 to 5 minutes until softened.
03 - Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
04 - Add diced potatoes and corn kernels to the pot and mix to combine.
05 - Pour in broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
06 - Using an immersion blender, puree about one-third of the soup directly in the pot to thicken the texture, or carefully blend separately and return to pot.
07 - Stir in whole milk and heavy cream, then simmer gently for 5 minutes. Season with salt, freshly ground black pepper, and dried thyme.
08 - Ladle chowder into bowls and top with crisp turkey bacon bits and chopped fresh chives or scallions.

# Expert Pointers:

01 -
  • It comes together in under an hour and tastes like you spent the whole afternoon tending a pot.
  • The cream base is thick and silky without being heavy, so you can eat a full bowl without that stuffed feeling.
  • Turkey bacon gives you that smoky depth without the greasiness, and it actually stays crispy on top.
02 -
  • Don't skip the pureeing step—it's what turns this from soup into chowder, creating that silky mouthfeel without making it into baby food.
  • If your broth is salty, the final seasoning becomes a careful dance, so taste as you go and remember you can always add more salt but you can't take it out.
  • The bacon fat is not a thing to waste or be afraid of; it's literally what makes this taste like something worth eating.
03 -
  • Cook the bacon first thing and don't wash out that pot—every bit of browned flavor stuck to the bottom is part of what makes this taste like something you care about.
  • If your chowder breaks or looks grainy after you add the cream, you can usually save it by whisking in a splash of cold milk and turning the heat way down for a minute to let things calm down.

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