Pin It This satisfying chowder combines sweet corn kernels, diced Yukon Gold potatoes, and aromatic vegetables in a velvety broth enriched with whole milk and heavy cream. The crispy turkey bacon adds savory depth and a delightful crunch to every spoonful.
The preparation comes together in just 45 minutes, making it an excellent choice for weeknight dinners or weekend lunches. Partially blending the soup creates a luxurious texture while preserving satisfying chunks of vegetables throughout.
Serve steaming bowls topped with reserved crispy bacon bits and fresh chives for a comforting, protein-rich meal that pairs beautifully with crusty bread or oyster crackers.
The kitchen always feels warmer when the scent of smoky turkey bacon starts filling the air. I stumbled upon this chowder on a rainy Tuesday when I needed something to hug my soul without hours of effort. It has since become the default answer whenever the weather turns gray. Nothing beats dipping a crusty piece of bread into that golden, creamy broth.
I remember serving this batch to my neighbor who claimed she hated soup, only to see her go back for seconds. She asked for the recipe before she even finished her bowl. We sat at the counter while the rain tapped against the windowpane. It turned a gloomy evening into one of my favorite memories.
Ingredients
- Turkey Bacon: This provides a smoky base without being too heavy.
- Yukon Gold Potatoes: They hold their shape perfectly while becoming tender.
- Fresh Corn: Sweetness is essential to balance the savory cream base.
- Chicken Broth: Low sodium is best so you can control the salt level.
- Heavy Cream: Use this sparingly to achieve that luxurious mouthfeel.
- Smoked Paprika: It adds a depth of flavor that standard paprika lacks.
Instructions
- Crisp the Bacon:
- Cook the chopped turkey bacon in your pot until it gets nice and crispy.
- Sauté Aromatics:
- Add the onion, celery, and carrot to the pot and cook until soft.
- Add Spices and Starch:
- Toss in the potatoes, corn, smoked paprika, and thyme.
- Simmer the Soup:
- Pour in the broth and let the mixture simmer until the potatoes are tender.
- Blend for Texture:
- Use an immersion blender to puree about a third of the soup right in the pot.
- Finish with Cream:
- Stir in the milk and heavy cream and warm everything through gently.
- Season to Taste:
- Add salt and pepper until the flavors really pop.
- Serve and Garnish:
- Ladle the soup into bowls and top with the reserved bacon and fresh herbs.
Pin It There is something meditative about dicing the potatoes into uniform cubes. I usually turn on some jazz and let the rhythm of the knife take over. The way the cream swirls into the yellow broth is just magic. It is simple work that results in something beautiful.
Choosing the Right Potatoes
I learned the hard way that Russets turn into mush if you look at them wrong. Sticking to Yukon Golds or Red potatoes ensures every bite has a bit of structure. They naturally cream up a little bit when cooked, which helps the body of the chowder.
The Secret to Smoky Depth
A little smoked paprika goes a long way in mimicking the flavor of a fire cooked meal. It pairs incredibly well with the natural sweetness of the corn. Do not be afraid to let the bacon get dark and crunchy before removing it.
Making It a Meal
This chowder is filling enough to stand alone, but sides can elevate the experience.
- A warm loaf of sourdough bread is perfect for soaking up the broth.
- A simple green salad with vinegar dressing cuts through the richness.
- Oyster crackers are a nostalgic addition that everyone loves.
Pin It I hope this recipe brings as much comfort to your table as it has to mine. Enjoy every creamy spoonful.
Recipe FAQs
- → Can I make this chowder ahead of time?
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Yes, this chowder actually tastes better the next day as flavors have time to meld. Prepare up to 2 days in advance, store refrigerated in an airtight container, and reheat gently over low heat, adding a splash of milk if needed to restore creaminess.
- → What can I substitute for heavy cream?
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For a lighter version, replace heavy cream with additional whole milk, half-and-half, or coconut milk for a dairy-free alternative. The texture will be slightly less rich but still satisfying and creamy.
- → How do I store leftovers?
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Cool completely and refrigerate in an airtight container for up to 4 days. The chowder may thicken when chilled—thin with warm milk or broth when reheating. Freezing is possible but may cause slight separation; reblend if needed.
- → Can I use fresh corn instead of frozen?
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Absolutely! Fresh corn, especially during summer months, adds exceptional sweetness. Cut kernels from 3-4 medium ears. If using fresh corn, you can also simmer the cobs in the broth for extra flavor before removing.
- → Is it necessary to blend part of the chowder?
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Not required, but recommended. Blending one-third releases starch from potatoes and creates a luxurious, restaurant-style texture. Skip this step if you prefer a chunkier, more rustic consistency throughout.
- → Can I make this vegetarian?
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Yes, use vegetable broth instead of chicken broth and omit the turkey bacon or substitute with smoky paprika, liquid smoke, or vegetarian bacon bits to maintain depth of flavor.
