Creamy Corn Turkey Bacon Chowder (Printable)
A hearty, velvety chowder featuring sweet corn, tender potatoes, and smoky turkey bacon with a silky cream finish.
# What You'll Need:
→ Meats
01 - 6 slices turkey bacon, chopped
→ Vegetables
02 - 1 medium onion, diced
03 - 2 celery stalks, 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
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons olive oil
12 - 2 tablespoons cornstarch (optional, for thickening)
13 - Salt and black pepper, to taste
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme
→ Garnish
16 - 2 tablespoons chopped fresh chives or parsley
# Directions:
01 - Heat olive oil and butter in a large pot over medium heat. Add turkey bacon and cook until golden and crisp, about 5 minutes. Remove bacon and set aside, leaving drippings in the pot.
02 - Add onion, celery, and carrots to the pot. Sauté for 5 minutes, until softened.
03 - Stir in potatoes, corn, smoked paprika, thyme, salt, and pepper. Cook for 2 minutes.
04 - Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
05 - In a small bowl, whisk cornstarch with a splash of the milk (if using). Stir the slurry into the soup.
06 - Stir in the remaining milk and heavy cream. Simmer uncovered for 5 more minutes, until chowder is creamy and slightly thickened.
07 - Return turkey bacon to the pot (reserve some for garnish, if desired). Adjust seasoning to taste.
08 - Serve hot, garnished with fresh chives or parsley and reserved bacon.
# Expert Tips:
01 -
- This soup somehow manages to feel indulgent while using lighter ingredients like turkey bacon instead of regular bacon, so you can enjoy a second bowl without the guilt.
- The combination of fresh corn kernels and smoky paprika creates layers of flavor that make people think youve been cooking all day, when its really just 45 minutes of your time.
02 -
- Do not boil the soup after adding the milk and cream or it may curdle, just a gentle simmer is all you need for perfection.
- I once discovered that letting the chowder rest for about 10 minutes after its done cooking allows the flavors to marry in a way that makes it taste even better than serving immediately.
03 -
- For an extra layer of sweetness, try roasting half the corn in the oven before adding it to the soup, which creates these little caramelized flavor bombs throughout the chowder.
- Keep the heat medium-low when cooking the vegetables in the bacon drippings, allowing them to sweat slowly rather than brown, which maintains the chowders beautiful golden color.