Creamy Corn Chowder Turkey Bacon (Printable Version)

A comforting chowder of sweet corn, tender potatoes, smoky turkey bacon, and creamy broth for satisfying meals.

# 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)

# How to Make It:

01 - Cook chopped turkey bacon over medium heat in a large pot until crisp. Remove and drain on paper towels.
02 - Add butter to the same pot, melt, then sauté onion, celery, and carrot for 4-5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, corn, salt, black pepper, smoked paprika, and dried thyme; stir to combine.
05 - Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
06 - Use a potato masher or immersion blender to mash part of the chowder, leaving some texture.
07 - Stir in half-and-half and half of the cooked turkey bacon. Simmer gently for 5 minutes without boiling.
08 - Taste and adjust salt and pepper as needed.
09 - Ladle chowder into bowls and garnish with remaining turkey bacon, chopped parsley, and optional cheddar cheese.

# Expert Advice:

01 -
  • It delivers comfort without heaviness, balancing creamy broth with tender vegetables that don't weigh you down.
  • The turkey bacon adds smoky depth without the grease, making every spoonful feel indulgent yet lighter than traditional bacon versions.
  • You can make it on a weeknight and still feel like you've cooked something special enough for company.
  • It reheats beautifully, so leftovers taste just as good the next day, sometimes even better.
02 -
  • Don't skip the mashing step, it's what turns this from vegetable soup into real chowder with body and cling.
  • Add the cream at the end and keep the heat low, or you'll end up with a grainy, separated mess instead of silky smoothness.
  • Use low-sodium broth so you can control the salt, especially since turkey bacon and cheese both bring their own saltiness to the bowl.
03 -
  • Cook the turkey bacon until it's truly crispy, not just browned, so it holds its texture even after stirring back into the hot soup.
  • Taste the chowder after adding the cream and bacon, that's when the flavors come together and you'll know exactly what it needs.
  • If you're making this ahead, stop before adding the cream, then reheat and stir it in fresh so it stays silky and doesn't break.

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