Save This delightful chowder offers a perfect blend of sweet corn, tender potatoes, and savory turkey bacon, all enveloped in a rich, creamy broth. Begin by crisping the bacon, then sauté aromatic vegetables like onion, celery, and carrots. Add potatoes and corn, simmering in chicken broth until tender. Finish with milk and heavy cream for a velvety texture, bringing back the bacon for an extra layer of flavor. It's an easy-to-prepare, comforting meal ideal for a cozy evening, promising a satisfying culinary experience with every spoonful.
The rain was tapping against the kitchen window and demanded something warm. I realized I was out of regular bacon but found a package of turkey bacon in the fridge. This chowder came together as a happy accident on that dreary afternoon. It turned out to be exactly the cozy comfort we needed.
My friend Sarah always claimed she disliked soup because it was never filling enough. I served this chowder in deep bread bowls just to prove her wrong. She actually went back for a third helping and asked for the recipe before she even left the table. Seeing someone change their mind about a whole food category was incredibly satisfying.
Ingredients
- Turkey Bacon: Turkey bacon adds a smoky crunch without being too heavy on the palate.
- Onion, Celery, Carrots: This classic trio builds a savory foundation that makes the soup taste homemade.
- Yukon Gold Potatoes: These potatoes hold their shape beautifully during the simmer to keep every bite chunky.
- Corn: Use fresh corn if it is in season for the best pop of sweetness and texture.
- Chicken Broth: Low sodium broth lets you control the salt level for a perfectly balanced finish.
- Whole Milk & Heavy Cream: The combination of milk and cream creates a velvety texture that coats the spoon.
- Butter & Olive Oil: Cooking the bacon in a mix of butter and oil ensures nothing sticks and adds flavor.
- Smoked Paprika & Thyme: These spices bring a smoky earthy aroma that fills the whole kitchen.
- Fresh Chives: Sprinkling chives on top adds a fresh oniony bite that cuts through the richness.
Instructions
- Start the Bacon:
- Heat olive oil and butter in a large pot over medium heat. Add the chopped turkey bacon and cook until it gets golden and crisp.
- Sauté Veggies:
- Remove the bacon but leave the drippings in the pot. Toss in the onion celery and carrots to sauté until they soften up.
- Add Spuds and Corn:
- Stir in the diced potatoes corn smoked paprika thyme salt and pepper. Let everything cook together for just a couple of minutes to wake up the spices.
- Simmer Time:
- Pour in the chicken broth and bring the pot to a rolling boil. Lower the heat cover it up and let it simmer until the potatoes are tender.
- Thicken It Up:
- Whisk the cornstarch with a splash of milk in a small bowl to make a slurry. Stir this mixture into the soup to help it thicken.
- Make It Creamy:
- Pour in the rest of the milk and the heavy cream. Let the chowder simmer uncovered for a few more minutes until it gets creamy.
- Finish and Serve:
- Toss the cooked turkey bacon back into the pot and save a little bit for the top. Taste the soup and adjust the seasoning if it needs more salt or pepper.
- Garnish:
- Ladle the hot chowder into bowls. Top it with fresh chives or parsley and the reserved crispy bacon.
Save The next day the leftovers tasted even better as the flavors had melded overnight. Eating it for lunch with a grilled cheese sandwich felt like the ultimate reward.
Choosing The Right Potatoes
I used to grab whatever potatoes were on sale until I noticed the texture changing in my soups. Waxy potatoes like Yukon Golds stay firm while russets tend to disintegrate and thicken the broth too much. Making the switch changed the whole mouthfeel of this dish instantly.
Getting The Perfect Smoky Flavor
Smoked paprika is the secret weapon that mimics the depth of ham hocks without the long cook time. A little goes a long way so start with a half teaspoon and taste as you go. It brings that campfire vibe right into your kitchen without much effort.
Serving Suggestions
This chowder is rich enough to stand alone but shines when paired with the right sides. A crusty piece of sourdough bread is perfect for soaking up every last drop of the broth.
- Toasted oyster crackers add a delightful salty crunch to every spoonful.
- A simple arugula salad with lemon vinaigrette cuts through the richness nicely.
- Pairing it with a cold glass of crisp white wine balances the warm spices.
Save I hope this chowder brings a little warmth to your table on a chilly night. It is simple food made with love that always hits the spot.
Recipe Questions & Answers
- → Can this be made vegetarian?
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Yes, to make a vegetarian version, simply omit the turkey bacon and use a high-quality vegetable broth instead of chicken broth. The other ingredients remain suitable.
- → What kind of potatoes are best for this chowder?
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Yukon Gold potatoes are recommended as they hold their shape well and contribute to a creamy texture. Russet potatoes can also be used as an alternative if preferred.
- → How can I achieve extra creaminess?
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For an even richer and creamier consistency, blend about one cup of the cooked chowder (after the potatoes are tender) and then stir it back into the pot before adding the milk and cream.
- → Can I use frozen corn instead of fresh?
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Absolutely. Both fresh and frozen corn kernels work wonderfully in this dish. If using frozen, there's no need to thaw them beforehand; simply add them directly to the pot.
- → What are some good pairings for this dish?
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This comforting chowder pairs excellently with a crisp Chardonnay or a hoppy IPA. For a non-alcoholic option, a crusty bread on the side is always a welcome accompaniment.
