Creamy Corn Chowder Turkey Bacon (Printable)
A comforting, velvety soup combining sweet corn, tender potatoes, and smoky turkey bacon in a creamy, flavorful broth.
# 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
# How To Make It:
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 -
- The turkey bacon gives you that smoky satisfaction without weighing down the chowder - a trick I discovered when trying to lighten up my favorite comfort foods.
- Every spoonful delivers the perfect balance of creamy broth and chunky vegetables, so you get a different texture with each bite.
02 -
- Never boil the chowder after adding the dairy or youll end up with a grainy, curdled mess - a mistake I made during a dinner party that still haunts me.
- Letting the finished chowder rest for 10 minutes before serving intensifies the flavors dramatically, something I discovered completely by accident when I got distracted by a phone call.
03 -
- Save the corn cobs if using fresh corn and simmer them in the broth for 10 minutes before adding to the soup - theyre packed with flavor that would otherwise go to waste.
- When reheating leftovers, do it gently on the stovetop rather than microwaving to preserve the creamy texture and prevent the dairy from separating.