Creamy Corn Chowder Turkey Bacon (Printable version)

A comforting chowder with sweet corn, tender potatoes, and smoky turkey bacon in creamy broth.

# What you need:

→ Meats

01 - 6 slices turkey bacon, chopped

→ Vegetables

02 - 1 medium onion, finely diced
03 - 2 celery stalks, diced
04 - 1 large carrot, peeled and diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 3 cups fresh or frozen corn kernels

→ Dairy & Liquids

08 - 2 tablespoons unsalted butter
09 - 3 cups low-sodium chicken or vegetable broth (gluten-free if needed)
10 - 1 cup whole milk
11 - 1 cup heavy cream

→ Seasonings

12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme

→ Garnish (optional)

16 - 2 tablespoons chopped fresh chives or parsley

# How To:

01 - In a large pot or Dutch oven over medium heat, cook the chopped turkey bacon until crispy, about 5 minutes. Remove and set aside on a paper towel-lined plate.
02 - Drain excess fat from the pot, leaving 1 tablespoon. Add butter, then sauté onion, celery, and carrot until softened, about 5 minutes.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, corn, kosher salt, black pepper, smoked paprika, and dried thyme. Cook for 2 minutes, stirring to combine.
05 - Pour in the broth and bring the mixture to a boil. Reduce heat and simmer for 15 to 20 minutes, or until potatoes are tender.
06 - Use an immersion blender to blend about one-third of the soup directly in the pot to achieve a creamy texture, or carefully transfer a portion to a blender and return it to the pot.
07 - Stir in whole milk and heavy cream, then simmer gently for an additional 5 minutes.
08 - Return the cooked turkey bacon to the pot, reserving a little for garnish if desired. Taste and adjust seasoning as needed.
09 - Ladle chowder into bowls and top with reserved turkey bacon and chopped fresh chives or parsley.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The creamy texture feels indulgent without any pretense—just honest, satisfying comfort.
  • Smoky turkey bacon gives it depth that regular bacon somehow doesn't quite reach.
02 -
  • The smoked paprika isn't optional—it's what makes turkey bacon sing in a way regular paprika doesn't, so don't skip it or substitute.
  • Blending only one-third of the soup is the secret to avoiding a puree; you want texture and body, not baby food.
  • Low-sodium broth is essential because the cream and salt will concentrate flavors, and you can always add more salt but you can't take it out.
03 -
  • Dice your vegetables consistently small so they cook at the same rate and soften together, not in awkward stages.
  • Keep your broth on the cooler side of the spectrum—low-sodium versions give you room to season properly without ending up with something too salty.

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