Creamy Corn Chowder Turkey (Printable)

A comforting creamy corn and turkey bacon chowder with potatoes and smoky flavors.

# What You'll Need:

→ Meats

01 - 6 slices turkey bacon, chopped

→ Vegetables

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

→ Dairy & Liquids

08 - 2 tablespoons unsalted butter
09 - 3 cups low-sodium chicken or vegetable broth (gluten-free if needed)
10 - 1 cup whole milk
11 - 1 cup heavy cream

→ Seasonings

12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme

→ Garnish (optional)

16 - 2 tablespoons chopped fresh chives or parsley

# How To Make It:

01 - In a large pot over medium heat, cook chopped turkey bacon until crispy, about 5 minutes. Remove and drain on paper towels.
02 - Drain all but 1 tablespoon of bacon fat. Add butter, then sauté diced onion, celery, and carrot until softened, approximately 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, corn kernels, kosher salt, black pepper, smoked paprika, and dried thyme. Cook for 2 minutes, stirring to combine flavors.
05 - Pour in broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
06 - Use an immersion blender to blend approximately one-third of the soup directly in the pot to create a creamy texture. Alternatively, carefully transfer a portion to a blender and return to the pot.
07 - Stir in whole milk and heavy cream, then simmer gently for 5 minutes to combine flavors.
08 - Return cooked turkey bacon to the pot, reserving some for garnish if desired. Taste and adjust seasoning as needed.
09 - Ladle chowder into bowls and top with reserved bacon and chopped fresh chives or parsley.

# Expert Tips:

01 -
  • It comes together in less than an hour, which means dinner on a weeknight doesn't feel like a production.
  • The smoke from the turkey bacon whispers through every spoonful, making it feel fancier than it actually is.
  • You can use frozen corn without apologizing—it's honestly just as good and sometimes better than fresh.
02 -
  • Don't skip blending part of the soup—this is what separates a brothy corn soup from an actual chowder.
  • Add the cream slowly and keep the heat low once it's in; high heat can make it separate and look curdled, even though it's still fine.
  • If your potatoes feel like they'll take forever to soften, dice them smaller next time—even a quarter-inch difference speeds things up.
03 -
  • If you can't find smoked paprika, use regular paprika and add a tiny pinch of liquid smoke to bring back that depth—one drop goes a long way.
  • Don't peel your potatoes if you're in a hurry; the skin adds texture and nutrition, and honestly nobody notices when it's hidden in cream.

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