Save This comforting chowder combines fresh corn kernels, tender diced potatoes, and smoky turkey bacon in a silky, creamy broth. Vegetables like onion, celery, and carrot are sautéed for depth, then simmered with seasonings and chicken broth. Partially mashed for texture, the soup finishes with half-and-half and crispy turkey bacon pieces. Garnished with parsley and optional cheddar, it's a satisfying, gluten-free option perfect for easy weekday meals.
My friend brought me a bag of late-summer corn from the farmers market, way too much for two people. I didn't want it to go to waste, so I threw together this chowder with what I had on hand. The smoky turkey bacon gave it depth I wasn't expecting, and now it's my go-to when the weather turns cool.
I made this for my neighbor after she helped me move furniture, and she texted me two days later asking for the recipe. She said her kids ate it without complaining, which is apparently a rare victory. That's when I realized this soup has quiet, wide appeal.
Ingredients
- Fresh or frozen corn kernels: Frozen works beautifully here and saves time, just toss them in straight from the bag without thawing.
- Russet potatoes: They break down slightly when simmered, which helps thicken the broth naturally and adds body.
- Yellow onion: Dice it small so it melts into the background and sweetens as it cooks.
- Celery and carrot: These add a subtle vegetal sweetness and make the soup feel more complete.
- Garlic: Two cloves are just enough to add warmth without overpowering the corn.
- Turkey bacon: Crisping it first releases smoky fat that flavors the entire pot.
- Half-and-half: This gives you creaminess without feeling too rich or heavy.
- Unsalted butter: It helps the vegetables soften and adds a silky finish.
- Low-sodium chicken broth: You control the salt level this way, and it keeps the soup from tasting too salty after reducing.
- Smoked paprika and thyme: These bring a gentle earthiness that ties everything together.
- Fresh parsley: A handful at the end brightens the whole bowl.
- Cheddar cheese (optional): A small sprinkle on top adds a sharp, salty contrast.
Instructions
- Crisp the turkey bacon:
- Cook the chopped bacon in your pot over medium heat until the edges turn golden and crisp. Remove it with a slotted spoon and set it aside, leaving the rendered fat in the pot.
- Sauté the vegetables:
- Add butter to the same pot and let it melt into the bacon fat. Toss in the onion, celery, and carrot, stirring occasionally until they soften and smell sweet, about 4 to 5 minutes.
- Add garlic:
- Stir in the minced garlic and let it cook for just a minute until fragrant. Don't let it brown or it will taste bitter.
- Build the base:
- Add the diced potatoes, corn, salt, pepper, smoked paprika, and thyme. Stir everything together so the spices coat the vegetables evenly.
- Simmer with broth:
- Pour in the chicken broth and bring it to a boil. Lower the heat and let it simmer gently for 15 to 20 minutes, until the potatoes are fork-tender.
- Mash for creaminess:
- Use a potato masher or immersion blender to partially mash the soup, leaving some chunks for texture. This step thickens the chowder naturally without adding flour.
- Stir in cream and bacon:
- Add the half-and-half and half of the crisped turkey bacon. Let it simmer gently for 5 more minutes, but don't let it boil or the cream may separate.
- Adjust and serve:
- Taste and add more salt or pepper if needed. Ladle into bowls and top with the remaining bacon, fresh parsley, and a sprinkle of cheddar if you like.
Save One rainy evening I served this with buttered sourdough, and my partner said it tasted like the kind of meal that makes you want to stay home. That stuck with me. Sometimes comfort isn't fancy, it's just warm and filling and exactly what you need.
How to Store and Reheat
Let the chowder cool completely before transferring it to an airtight container. It will keep in the fridge for up to four days. When reheating, do it gently over low heat and stir often, adding a splash of broth or milk if it's thickened too much.
Ways to Switch It Up
You can swap turkey bacon for regular bacon if you want a richer, smokier flavor. For a vegetarian version, skip the bacon entirely and use vegetable broth instead of chicken. If you like heat, a pinch of cayenne or a diced jalapeño in the sauté step adds a nice kick.
What to Serve Alongside
This chowder pairs beautifully with crusty bread, cornbread, or a simple green salad with a tangy vinaigrette. If you want to make it a full meal, serve it with roasted Brussels sprouts or a side of garlic bread.
- A warm baguette or sourdough is perfect for dipping.
- A crisp arugula salad with lemon cuts through the richness.
- Cornbread muffins turn it into a cozy, filling dinner.
Save This is the kind of soup that doesn't need an occasion. Make it on a quiet weeknight, and it'll feel like you did something special without any fuss.
Recipe FAQs
- → What type of corn is best for this chowder?
-
Fresh or frozen corn kernels work well, providing sweetness and texture to the chowder.
- → Can I substitute turkey bacon with another meat?
-
Yes, traditional bacon can be used for a smokier flavor, or omitted for a vegetarian version with vegetable broth.
- → How do I achieve the creamy texture without cream?
-
Partially mashing the cooked potatoes and corn releases starch, thickening the broth naturally.
- → What garnishes complement the chowder?
-
Chopped fresh parsley and shredded cheddar cheese add freshness and richness when sprinkled on top.
- → Is this chowder suitable for gluten-free diets?
-
Yes, as long as the broth and bacon are verified gluten-free, this chowder fits gluten-free needs.
