Creamy Corn Chowder Turkey (Print Version)
A comforting chowder with sweet corn, tender potatoes, and crispy turkey bacon in creamy broth.
# What You'll Need:
→ Meat
01 - 6 slices turkey bacon, chopped
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium Yukon Gold potatoes, peeled and diced
05 - 3 cups corn kernels (fresh or frozen)
06 - 1 celery stalk, diced
07 - 1 medium carrot, diced
→ Liquids
08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
→ Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh chives or parsley, chopped
# How to Make It:
01 - Place a large pot or Dutch oven over medium heat. Add chopped turkey bacon and cook until crispy, approximately 5-7 minutes. Remove bacon with a slotted spoon, reserving the rendered fat in the pot, and set bacon aside on paper towels.
02 - In the same pot with the reserved turkey bacon fat, add diced onion, celery, and carrot. Sauté for 4-5 minutes until vegetables begin to soften. Add minced garlic and continue cooking for 1 additional minute until fragrant.
03 - Stir in the diced potatoes, corn kernels, smoked paprika, and dried thyme. Cook for 2 minutes, stirring occasionally to coat the vegetables with the rendered fat and spices.
04 - Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and let simmer uncovered for 15 minutes, or until potatoes are easily pierced with a fork.
05 - Using an immersion blender, partially blend about one-third of the chowder directly in the pot to thicken the base while leaving some chunks intact. Alternatively, carefully transfer 1-2 cups of soup to a standard blender, puree until smooth, and return to the pot.
06 - Stir in the whole milk and heavy cream. Heat gently over low heat for 2-3 minutes until warmed through, being careful not to bring the soup to a boil. Season with salt and freshly ground black pepper according to taste preferences.
07 - Ladle hot chowder into individual serving bowls. Top each portion with the reserved crispy turkey bacon and sprinkle with chopped fresh chives or parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The turkey bacon adds incredible smoky depth without overpowering the delicate sweetness of fresh corn
- This chowder comes together in under 45 minutes but tastes like it simmered all afternoon
02 -
- Never let the chowder boil after adding the dairy, or you will end up with a separated, grainy texture that ruins all your hard work
- Immersion blending only part of the soup creates that perfect balance of creamy body and satisfying chunks
03 -
- Cook your bacon a little longer than you think necessary, since it will soften slightly when added back to the soup
- If using fresh corn, cut the kernels from the cob and use the back of your knife to scrape out the milky liquid for extra natural sweetness