Creamy Corn Chowder Turkey (Printable)
A satisfying blend of corn, potatoes, and turkey bacon in a rich, creamy soup.
# What You’ll Need:
→ Turkey Bacon
01 - 6 slices turkey bacon, chopped
→ Vegetables
02 - 1 medium onion, finely diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups corn kernels (fresh or frozen)
→ Liquids
07 - 4 cups low-sodium chicken or vegetable broth
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Seasonings
10 - 2 tablespoons unsalted butter
11 - 2 cloves garlic, minced
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh chives, chopped
# How To Make It:
01 - In a large pot or Dutch oven, cook the chopped turkey bacon over medium heat until crispy. Remove and drain on paper towels, reserving 1 tablespoon of fat in the pot.
02 - Add butter to the pot and sauté onion, celery, and carrots until tender, approximately 5 minutes.
03 - Incorporate minced garlic, smoked paprika, and dried thyme; cook for 1 minute until fragrant.
04 - Stir in diced potatoes and corn kernels, then pour in the broth and bring to a gentle boil.
05 - Reduce heat and simmer uncovered for 15 minutes, or until potatoes are soft.
06 - Use an immersion blender to partially purée the soup, leaving some texture. Alternatively, blend 2 cups separately and return to the pot.
07 - Stir in whole milk and heavy cream, then simmer gently for 5 minutes.
08 - Mix in half of the cooked turkey bacon and season with salt and black pepper to taste.
09 - Ladle into bowls and garnish with remaining turkey bacon and chopped fresh chives if desired.
# Expert Tips:
01 -
- It comes together in under an hour, but tastes like you've been simmering it all day.
- The partial blending trick gives you that creamy, luxurious texture without being fussy about it.
- Smoky bacon and sweet corn are a combination that just works, every single time.
02 -
- The partial blending is not optional—a fully smooth soup loses the charm, and a completely chunky one tastes thin and watery.
- Taste as you go, especially before adding the dairy. It's much easier to adjust salt in the broth stage than after everything's combined.
- Heavy cream has a lower boiling point than you'd think; gentle heat keeps it from breaking and keeps your soup silky instead of grainy.
03 -
- Dicing your vegetables by hand instead of a food processor gives you better texture control and pieces that cook evenly without turning to mush.
- Make this soup up to the blending step the day before, then finish it with cream and bacon just before serving—it saves time and keeps everything tasting fresh.