Creamy Corn Chowder Turkey (Printable Version)

Hearty chowder featuring sweet corn, tender potatoes, smoky turkey bacon, and a velvety creamy texture.

# What You’ll Need:

→ Turkey Bacon

01 - 6 slices turkey bacon, chopped

→ Vegetables

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

→ Liquids

08 - 3 cups low-sodium chicken or vegetable broth, gluten-free
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

# Directions:

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

# Top Tips:

01 -
  • It's genuinely creamy without feeling heavy, thanks to that immersion blender trick that makes it look fancier than it is.
  • Turkey bacon gives you that smoky flavor punch you'd normally get from hours of cooking, but it's ready in five minutes.
  • The whole thing comes together in under an hour, which means you can go from craving comfort to eating it before dinner time gets weird.
02 -
  • Don't skip the step where you reserve that bacon fat—it's basically liquid flavor that makes the difference between good chowder and the kind you keep thinking about.
  • If your potatoes aren't actually tender when the timer goes off, give it a few more minutes; undercooked potato in chowder is the only real mistake you can make.
  • The immersion blender is a game-changer here because it lets you control exactly how thick things get—puree less if you like it chunky, more if you want silk.
03 -
  • If you're cooking for a crowd and want to prep ahead, make this completely and refrigerate it up to three days—it actually tastes better when the flavors have spent time together.
  • Freeze it in portions if you want comfort food ready to go; thaw overnight in the fridge and reheat gently so the cream doesn't split.

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