Creamy Corn Chowder Turkey Bacon (Printable version)
Hearty, comforting chowder with sweet corn, tender potatoes, smoky turkey bacon, and a velvety cream finish. A satisfying dish.
# What you need:
→ Meats
01 - 6 slices turkey bacon, chopped
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 stalks celery, diced
04 - 2 medium carrots, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups fresh or frozen corn kernels
→ Liquids
07 - 4 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Pantry Staples
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons olive oil
12 - 2 tablespoons cornstarch
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon dried thyme
→ Garnish
17 - 2 tablespoons fresh chives, chopped, or fresh parsley, chopped
# How To:
01 - Heat olive oil and butter in a large soup pot over medium heat. Add chopped turkey bacon and cook until golden brown and crisp, approximately 5 minutes. Remove the cooked bacon and set aside, reserving the drippings in the pot.
02 - Add diced onion, celery, and carrots to the pot. Sauté for 5 minutes, or until the vegetables are softened.
03 - Stir in the diced potatoes, corn kernels, smoked paprika, dried thyme, salt, and black pepper. Continue to cook for 2 minutes, stirring occasionally.
04 - Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes are tender when pierced.
05 - In a small bowl, whisk together the cornstarch with a splash of the whole milk until a smooth slurry is formed (if using cornstarch for thickening).
06 - Stir the cornstarch slurry (if prepared) into the soup, then incorporate the remaining whole milk and heavy cream. Simmer uncovered for an additional 5 minutes, allowing the chowder to become creamy and slightly thickened.
07 - Return the cooked turkey bacon to the pot (reserving a small amount for garnish, if desired). Taste and adjust the seasoning as needed with additional salt and pepper.
08 - Ladle the hot chowder into bowls. Garnish with fresh chives or parsley and any reserved crispy bacon before serving immediately.
# Expert Advice:
01 -
- It feels like a warm hug but is lighter than traditional chowders thanks to the turkey bacon.
- The sweetness of the corn balances perfectly with the smoky paprika for a rich depth of flavor.
02 -
- Do not let the milk come to a rolling boil after adding it or it might separate.
- Yukon Gold potatoes are essential here because russets can turn the soup into a gluey mess.
03 -
- If you want extra velvet texture blend one cup of the soup before stirring in the cream.
- Grating the frozen corn kernels helps release starches that naturally thicken the broth.