Creamy Corn Chowder Turkey Bacon (Printable)

Velvety corn chowder loaded with sweet corn, tender potatoes, and savory crispy turkey bacon.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 3 cups fresh or frozen corn kernels

→ Liquids & Dairy

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

→ Meats

11 - 6 slices turkey bacon

→ Seasonings

12 - 1 teaspoon kosher salt, plus more to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme
16 - 1 bay leaf

→ Garnish (optional)

17 - 2 tablespoons chopped fresh chives or scallions

# How To Make It:

01 - Melt the butter in a large pot over medium heat. Add diced onion, celery, and carrots, and cook until softened, about 5 to 6 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, broth, whole milk, bay leaf, dried thyme, smoked paprika, salt, and black pepper. Bring to a gentle boil.
04 - Reduce heat and simmer uncovered for 20 minutes, or until potatoes are tender.
05 - While the chowder simmers, cook turkey bacon in a skillet over medium heat until crispy, approximately 6 to 8 minutes. Transfer to paper towels and crumble.
06 - Remove bay leaf. For a creamier texture, partially blend the chowder using an immersion blender or puree 1 to 2 cups in a blender and return to pot, leaving some chunks intact.
07 - Stir in heavy cream and half of the crumbled turkey bacon. Simmer for 2 to 3 minutes to heat through.
08 - Taste and adjust seasoning as necessary. Ladle chowder into bowls and garnish with remaining bacon and chopped chives or scallions if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The crispy turkey bacon adds a savory crunch that plays perfectly against the velvety corn sweetness.
  • One pot, minimal cleanup, and it's naturally gluten-free if you grab the right labels.
02 -
  • Don't skip the partial blending step—that's what transforms it from a chunky soup into true chowder with a silky mouthfeel that catches people off guard.
  • Add the cream at the very end; if you simmer it too long, it can curdle or break, and you lose that luxurious finish.
  • Turkey bacon is lean and crispy, but regular bacon also works beautifully if you want a richer flavor—just pat it dry before crumbling.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and give you consistent, tender bites throughout the bowl.
  • Use an immersion blender instead of transferring to a traditional blender—it's faster, less messy, and you maintain better control over the final texture.
  • Make this on a Sunday and reheat it gently throughout the week; chowder actually tastes better on day two or three as the flavors deepen.

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