Creamy Corn Chowder with Turkey Bacon (Printable version)
Hearty chowder with sweet corn, potatoes, and turkey bacon in a rich, creamy broth. Ready in 45 minutes for a cozy meal.
# What you need:
→ Meat
01 - 6 slices turkey bacon, chopped
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium Yukon Gold potatoes, peeled and diced
05 - 3 cups corn kernels (fresh or frozen)
06 - 1 celery stalk, diced
07 - 1 medium carrot, diced
→ Liquids
08 - 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
→ Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh chives or parsley, chopped
# How To:
01 - In a large pot or Dutch oven over medium heat, cook the turkey bacon until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add the onion, celery, and carrot to the reserved bacon fat. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
03 - Stir in the potatoes, corn, smoked paprika, and thyme. Cook for 2 minutes, stirring occasionally to coat the vegetables with the rendered fat and spices.
04 - Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender when pierced with a fork.
05 - Using an immersion blender, blend about 1/3 of the chowder directly in the pot to create a creamy texture while leaving some chunks intact. Alternatively, carefully transfer some to a blender and puree, then return to the pot.
06 - Stir in the milk and heavy cream. Heat gently for 2–3 minutes; do not let it boil. Season with salt and pepper to taste.
07 - Ladle chowder into bowls. Top with reserved crispy turkey bacon and garnish with chopped chives or parsley.
# Expert Advice:
01 -
- The way the smoked paprika and turkey bacon create this incredible smoky depth without overwhelming the sweet corn
- How perfectly the textures come together—crisp garnish, velvety broth, tender potatoes in every spoonful
02 -
- Don't skip blending part of the soup—that small step transforms thin broth into something velvety and restaurant-quality
- Never let the cream boil or you'll end up with separated, oily soup instead of silky perfection
03 -
- Reserve some corn kernels before simmering and stir them in at the end for pops of sweetness and color
- If you only have a standard blender, puree in batches and never fill it more than halfway—hot soup expands dangerously