Creamy Corn Chowder Turkey Bacon (Printable version)
A comforting chowder with sweet corn, tender potatoes, and crispy turkey bacon in a creamy base.
# What You'll Need:
→ Base
01 - 4 slices turkey bacon, chopped
02 - 1 tablespoon unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
→ Vegetables
07 - 3 cups corn kernels, fresh or frozen
08 - 2 medium Yukon Gold potatoes, peeled and diced
→ Liquids
09 - 3 cups low-sodium chicken or vegetable broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
→ Seasonings
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme
→ Garnish
16 - 2 tablespoons chopped fresh chives
17 - Extra cooked turkey bacon, crumbled
# How to Prepare:
01 - In a large pot or Dutch oven over medium heat, cook the turkey bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add butter to the pot. Sauté onion, celery, carrot, and garlic for 4–5 minutes until softened and fragrant.
03 - Stir in the corn and potatoes, then season with salt, pepper, smoked paprika, and thyme.
04 - Add the broth and bring to a boil. Reduce heat and simmer uncovered for 15–18 minutes, or until potatoes are tender.
05 - Using an immersion blender, blend about one-third of the soup directly in the pot to create a creamy texture, leaving most vegetables chunky. Alternatively, carefully transfer some soup to a blender and return to the pot.
06 - Stir in the milk, heavy cream, and half of the cooked turkey bacon. Simmer for 2–3 minutes to heat through.
07 - Taste and adjust seasoning if needed.
08 - Ladle into bowls and garnish with remaining turkey bacon and fresh chives if desired.
# Expert advice:
01 -
- The turkey bacon brings all the smoky satisfaction without weighing you down like traditional bacon does
- That magical trick of blending just part of the soup gives you the best of both worlds, creamy and chunky in every spoonful
02 -
- Using an immersion blender directly in the pot is way easier and less messy than transferring to a blender, just be careful not to over blend or you will lose all those tender potato chunks
- The soup will thicken slightly as it cools, so do not worry if it looks a bit thinner than restaurant chowder when it is hot
03 -
- Cut your potatoes into evenly sized cubes so they all cook at the same rate, nothing worse than some pieces turning to mush while others are still crunchy
- Reserve a handful of corn kernels before blending and stir them in at the very end for pockets of sweet whole corn texture