Creamy Corn Chowder Turkey (Print)

Hearty corn and potato chowder with smoky turkey bacon and creamy texture for cozy meals.

# What You Need:

→ Turkey Bacon

01 - 6 slices chopped turkey bacon

→ Vegetables

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

→ Liquids

08 - 3 cups low-sodium chicken or vegetable broth, gluten-free if needed
09 - 1 1/2 cups whole milk
10 - 1/2 cup heavy cream

→ Seasonings

11 - 2 tablespoons unsalted butter
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh chives or scallions

# How to Make:

01 - In a large pot or Dutch oven, cook chopped turkey bacon over medium heat until crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon bacon fat in the pot and discarding the rest.
02 - Add butter, diced onion, celery, and carrot to the pot. Sauté for 4 to 5 minutes until the vegetables soften.
03 - Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
04 - Add diced potatoes and corn kernels, mixing thoroughly to combine.
05 - Pour in broth, bring to a boil, then reduce heat to a simmer. Cook uncovered for 15 minutes until potatoes are tender.
06 - Using an immersion blender, puree about one-third of the soup in the pot to thicken, or carefully transfer a portion to a blender and return it to the pot.
07 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes. Season with salt, pepper, and dried thyme.
08 - Ladle chowder into bowls. Top each serving with crispy turkey bacon bits and chopped fresh chives or scallions.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day simmering it.
  • The turkey bacon gives you that indulgent, smoky richness without weighing you down.
  • Half-pureeing the soup creates the creamiest texture without needing flour or heavy thickeners.
  • Naturally gluten-free and adaptable if anyone at your table needs dairy alternatives.
02 -
  • Puree only about a third of the soup if you want that rustic chowder texture with actual vegetables you can sink your spoon into—over-blending ruins the whole thing.
  • Don't let the broth come to a rolling boil after you add the cream, or it can separate and look broken, which tastes fine but looks sad.
  • Frozen corn works just as well as fresh and saves you the whole process of shucking, which honestly feels like a win.
03 -
  • Make this the day before if you can—the flavors deepen overnight and it reheats beautifully over low heat on the stove.
  • If you only have an regular blender, let the soup cool slightly, work in batches, and pour it back carefully to avoid splashing hot liquid everywhere.

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