Creamy Corn Chowder Turkey

The first time I made this corn chowder was during a freak October snowstorm that left us housebound for the weekend. I raided the freezer and pantry, discovering bags of frozen corn and a package of turkey bacon I had completely forgotten about. Something magical happened when that smoky turkey fat met the sweet corn in the pot, creating the most incredible aroma that had my family gathering in the kitchen before I even called them for dinner.

Last winter my neighbor came over shivering after her car broke down, and I literally had a pot of this bubbling on the stove. She sat at my counter wrapped in a blanket while I ladled her a steaming bowl, watching her shoulders drop three inches as that first spoonful hit her stomach. Now she texts me every time the temperature drops below forty degrees, asking if I am making the corn chowder again.

Ingredients

• 6 slices turkey bacon, chopped: I have learned that dicing the bacon before cooking it creates more surface area for rendering fat, which becomes the flavor foundation for your entire soup
• 1 medium yellow onion, diced: Yellow onions develop a natural sweetness as they cook, perfectly complementing the corn rather than competing with it
• 2 cloves garlic, minced: Add this only after your vegetables have softened, as burnt garlic will turn your entire chowder bitter
• 2 medium Yukon Gold potatoes, peeled and diced: These potatoes hold their shape beautifully while becoming tender, unlike Russets that can turn your soup into wallpaper paste
• 3 cups corn kernels: Fresh sweet corn is unbeatable in summer, but frozen corn actually works wonderfully here since it is picked and flash frozen at peak ripeness
• 1 celery stalk, diced: One stalk is plenty here, just enough to provide that subtle savory backbone without announcing itself
• 1 medium carrot, diced: The carrot adds a touch of natural sweetness and beautiful golden color to the broth
• 4 cups low-sodium chicken broth: Using low sodium broth is crucial since we will be reducing the liquid and concentrating flavors
• 1 cup whole milk: The milk creates that velvety restaurant style texture without making the soup overly heavy
• 1/2 cup heavy cream: This small amount of cream makes all the difference between a good chowder and an unforgettable one
• 1/2 teaspoon smoked paprika: This bridges the gap between the smoky turkey bacon and the sweet corn perfectly
• 1/2 teaspoon dried thyme: Thyme adds an earthy note that grounds all the sweet and savory elements
• Salt and freshly ground black pepper: Taste and adjust at the very end since the turkey bacon and broth both contribute saltiness
• 2 tablespoons fresh chives or parsley, chopped: Sprinkle this right before serving to add a fresh pop of color and mild onion flavor

Instructions

Crisp the Turkey Bacon:

In a large pot or Dutch oven over medium heat, cook the chopped turkey bacon until crispy and golden, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels, leaving that precious rendered fat in the pot.

Build the Vegetable Base:

Add the onion, celery, and carrot to the bacon fat and sauté for 4 to 5 minutes until softened and fragrant. Stir in the garlic and cook for just 1 minute more until you can smell it.

Add the Potatoes and Corn:

Stir in the diced potatoes, corn kernels, smoked paprika, and dried thyme. Cook everything together for 2 minutes, allowing the spices to bloom and coat the vegetables.

Simmer the Soup:

Pour in the chicken broth and bring to a boil, then reduce heat and let it simmer gently for 15 minutes. The potatoes should be fork tender but not falling apart.

Create the Creamy Texture:

Using an immersion blender, blend about one third of the chowder right in the pot until thickened and creamy. If you do not have an immersion blender, carefully transfer a few cups to a standard blender.

Add the Dairy:

Stir in the whole milk and heavy cream, then heat gently for 2 to 3 minutes. Watch closely and do not let it come to a boil, which could cause the dairy to separate.

Season to Perfection:

Taste the chowder and season with salt and pepper as needed. Remember that the turkey bacon and broth have already added saltiness.

Serve with Love:

Ladle the hot chowder into bowls and top generously with the crispy turkey bacon pieces. Garnish with fresh chives or parsley and serve immediately.

Save

This recipe saved me during a terrible week when my oldest came down with the flu and refused to eat anything else. Something about the creamy texture and mild flavors was exactly what her recovering appetite needed, and seeing her actually ask for seconds made all the difference in my worried mama heart.

Making It Your Own

I have found that swapping half and half for the heavy cream works perfectly fine if you are watching your fat intake. The soup will be slightly less luxurious but still incredibly satisfying and creamy.

The Perfect Serving

Nothing completes this chowder like a slice of warm crusty bread for dunking into every creamy bite. My family also loves when I serve oyster crackers alongside, especially when the kids get to sprinkle them into their own bowls.

Make Ahead Magic

This chowder actually tastes even better the next day as all those flavors have more time to marry and develop. Store it in the refrigerator for up to three days, gently reheating over low heat while stirring occasionally.

• Reheat slowly and never bring to a rolling boil after dairy has been added
• Stir in a splash of additional milk or cream when reheating if it has thickened too much
• The potatoes will continue to absorb liquid, so you may need to add more broth when reheating leftovers

Save

There is something so comforting about a pot of chowder simmering on the stove, filling the whole house with warmth and anticipation.

Recipe FAQs

→ Can I substitute turkey bacon with another type?

Yes, traditional bacon or vegetarian bacon alternatives work well and can suit various dietary preferences.

→ How do I achieve the creamy texture in the chowder?

Blending about one-third of the chowder using an immersion blender or standard blender creates a smooth, creamy base while retaining some chunky vegetables.

→ Is it possible to make this chowder gluten-free?

Using gluten-free broth ensures the dish remains gluten-free, but always verify ingredient labels to avoid hidden gluten.

→ What spices enhance the flavor of this chowder?

Smoked paprika and dried thyme add depth and warmth, complementing the sweetness of corn and savoriness of turkey bacon.

→ Can I lighten the chowder without losing flavor?

Replacing heavy cream with extra milk reduces richness but maintains smoothness; adjusting seasoning can help preserve flavor.