Creamy Corn Chowder Turkey (Printable)

Hearty chowder blending sweet corn, potatoes, and smoky turkey bacon in a flavorful creamy base.

# What You Need:

→ Vegetables

01 - 2 cups fresh or frozen corn kernels
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 celery stalk, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced

→ Meats

07 - 6 slices turkey bacon, chopped

→ Dairy

08 - 1 cup half-and-half or light cream
09 - 2 tablespoons unsalted butter

→ Liquids

10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme
15 - 2 tablespoons chopped fresh parsley (for garnish)

→ Optional

16 - 1/4 cup shredded cheddar cheese (for garnish)

# Directions:

01 - In a large pot or Dutch oven, cook the chopped turkey bacon over medium heat until crisp. Remove and set aside on a paper towel-lined plate.
02 - Add butter to the same pot. Once melted, sauté onion, celery, and carrot for 4 to 5 minutes until softened.
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. Stir to incorporate evenly.
05 - Pour in low-sodium chicken broth and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are tender.
06 - Use a potato masher or immersion blender to mash part of the soup in the pot, creating a creamy texture while leaving some chunks intact.
07 - Stir in half-and-half and half of the cooked turkey bacon. Simmer gently for 5 minutes without boiling.
08 - Taste and adjust seasoning as needed for flavor balance.
09 - Ladle into bowls and garnish with the remaining turkey bacon, chopped parsley, and shredded cheddar cheese if desired.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day.
  • The creamy texture happens naturally without heavy cream or flour.
  • Leftovers get even better as the flavors settle overnight.
  • You can adjust the thickness and creaminess exactly how you like it.
02 -
  • Don't boil the soup after adding the cream or it can curdle and look grainy.
  • Mashing only part of the soup gives you the best of both worlds, creamy and chunky.
  • If your broth is salted, start with less salt and taste before serving.
03 -
  • Use an immersion blender if you want control over how chunky or smooth the chowder gets.
  • Reserve some of the crisped bacon for garnish, it adds texture and makes each bowl look intentional.
  • If the chowder gets too thick the next day, thin it with a bit of broth or milk when reheating.

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