Creamy Corn Chowder Turkey (Printable)

A creamy blend of corn, tender potatoes, and crispy turkey bacon in a comforting chowder.

# What You Need:

→ Base

01 - 4 slices turkey bacon, chopped
02 - 1 tablespoon unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced

→ Vegetables

07 - 3 cups corn kernels (fresh or frozen)
08 - 2 medium Yukon Gold potatoes, peeled and diced

→ Liquids

09 - 3 cups low-sodium chicken or vegetable broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream

→ Seasonings

12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme

→ Garnish (optional)

16 - 2 tablespoons chopped fresh chives
17 - Extra cooked turkey bacon, crumbled

# How To Make It:

01 - In a large pot or Dutch oven over medium heat, cook the turkey bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add butter to the pot. Sauté onion, celery, carrot, and garlic for 4–5 minutes until softened and fragrant.
03 - Stir in the corn and potatoes, then season with salt, pepper, smoked paprika, and thyme.
04 - Add the broth and bring to a boil. Reduce heat and simmer uncovered for 15–18 minutes, or until potatoes are tender.
05 - Using an immersion blender, blend about one-third of the soup directly in the pot to create a creamy texture, leaving most vegetables chunky. (Alternatively, carefully transfer some soup to a blender and return to the pot.)
06 - Stir in the milk, heavy cream, and half of the cooked turkey bacon. Simmer for 2–3 minutes to heat through.
07 - Taste and adjust seasoning if needed. Ladle into bowls and garnish with remaining turkey bacon and fresh chives if desired.

# Expert Tips:

01 -
  • The partial blending technique creates the perfect balance of creamy and chunky, like magic but actually just physics
  • Turkey bacon keeps things lighter without sacrificing that smoky, salty depth that makes chowder sing
02 -
  • Overblending the soup turns it into baby food, which is fine for babies but disappointing for adults who want texture
  • The soup will thicken as it sits, so if you plan to reheat leftovers, keep a splash of broth or cream handy to loosen it back up
03 -
  • Starting with cold milk and cream prevents any risk of curdling when you add them to the hot soup base
  • If you do not have an immersion blender, transfer small batches to a regular blender and hold the lid down with a folded kitchen towel

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