Creamy Corn Chowder with Turkey Bacon (Printable version)

Hearty chowder with sweet corn, potatoes, and crispy turkey bacon in a rich, creamy broth perfect 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 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
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

# Directions:

01 - Cook turkey bacon in a large pot or Dutch oven over medium heat until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add 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 potatoes, corn, smoked paprika, and thyme. Cook for 2 minutes, stirring occasionally to coat the vegetables and toast the spices.
04 - Pour in 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 base while leaving some chunks for texture. Alternatively, carefully transfer a portion to a standard blender, puree, and return to the pot.
06 - Stir in whole milk and heavy cream. Heat gently for 2–3 minutes just until warmed through; do not let the mixture boil. Season with salt and pepper to taste.
07 - Ladle chowder into serving bowls. Top each portion with crispy turkey bacon and garnish with chopped chives or parsley.

# Expert Advice:

01 -
  • The turkey bacon adds incredible depth without overpowering the sweet corn
  • Half the soup gets blended, creating that perfect restaurant style creamy texture without using excessive cream
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Never let the soup boil after adding the dairy or it will separate and ruin the silky texture
  • Pureeing only about one third of the soup is the secret to getting both creaminess and texture in every spoonful
03 -
  • Cut your vegetables uniformly so they cook at the same rate
  • Use fresh corn in the summer and frozen in winter for the sweetest results year round

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