Creamy Corn Chowder Bacon (Printable Version)
Velvety chowder with corn, potatoes, and crispy turkey bacon for warm, comforting meals.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 3 cups fresh or frozen corn kernels
→ Liquids & Dairy
08 - 3 cups low-sodium chicken or vegetable broth (gluten-free if needed)
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
→ Meats
11 - 6 slices turkey bacon
→ Seasonings
12 - 1 teaspoon kosher salt, plus more to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme
16 - 1 bay leaf
→ Garnish (optional)
17 - 2 tablespoons chopped fresh chives or scallions
# How to Make It:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté until softened, about 5 to 6 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, broth, whole milk, bay leaf, dried thyme, smoked paprika, kosher salt, and black pepper. Bring to a gentle boil.
04 - Reduce heat and simmer uncovered for 20 minutes or until potatoes are tender.
05 - While soup simmers, cook turkey bacon in a skillet over medium heat until crisp, about 6 to 8 minutes. Transfer to paper towels, then crumble or chop finely.
06 - Remove bay leaf from soup. Use an immersion blender to partially blend soup in the pot, leaving some chunks for texture. Alternatively, puree 1 to 2 cups in a blender and return to pot.
07 - Stir in heavy cream and half of the crumbled turkey bacon. Simmer for 2 to 3 minutes to warm through.
08 - Taste and adjust salt or pepper as needed. Ladle chowder into bowls, top with remaining turkey bacon and chopped chives or scallions. Serve hot.
# Expert Tips:
01 -
- It comes together in under an hour and fills your kitchen with that soul-warming smell that makes people ask what you're cooking before they even walk in.
- The turkey bacon adds smoke and crunch without making you feel like you're choosing between comfort and something a little lighter.
- You can blend it as much or as little as you want—thick and hearty or silky smooth, depending on your mood that day.
02 -
- Don't skip the partial blending—it's the difference between soup and chowder, between thin and velvety, and I learned this the hard way by making a whole pot of pure purée that tasted delicious but felt wrong.
- Turkey bacon renders fat just like regular bacon, but it needs a little more attention so it doesn't dry out—stay in the kitchen and listen for the sizzle to get intense, not quiet.
03 -
- Cut your vegetables roughly the same size so they finish cooking at the same time—it's a small thing that makes the whole soup taste more intentional.
- Keep the heat at a gentle simmer, not a rolling boil, so the cream doesn't break and the soup stays silky instead of separating on you.