Creamy Corn Chowder Turkey

I was standing at the stove one rainy Thursday when I realized I had a bag of frozen corn, some lonely potatoes, and turkey bacon I'd bought on a whim. The idea of chowder hit me suddenly, and I just started chopping. By the time the pot was simmering, the whole kitchen smelled like butter and smoke, and I knew I'd stumbled onto something good.

The first time I made this for my neighbor, she showed up with an empty container hoping for leftovers before she even tasted it. After one spoonful, she texted me that night asking if I'd written the recipe down. I hadn't yet, but that's when I started keeping notes in my phone.

Ingredients

• Fresh or frozen corn kernels: Frozen works just as well as fresh, and I always keep a bag in the freezer for nights like this.
• Russet potatoes: They break down just enough to thicken the broth naturally when you mash them.
• Yellow onion: I dice mine small so it melts into the soup and adds sweetness without chunks.
• Celery stalk: It brings a subtle earthiness that balances the cream.
• Carrot: One medium carrot adds a hint of color and a whisper of sweetness.
• Garlic: Two cloves minced fine, because garlic should never be skipped.
• Turkey bacon: I crisp it first so every bite has a little crunch and smoke.
• Half and half or light cream: This is what makes it chowder instead of just soup.
• Unsalted butter: For sauteing the vegetables and building that rich base.
• Low sodium chicken broth: I use low sodium so I can control the salt myself.
• Kosher salt, black pepper, smoked paprika, dried thyme: The paprika adds a gentle smokiness that echoes the bacon.
• Fresh parsley: A handful chopped at the end makes everything look and taste brighter.
• Shredded cheddar cheese: Optional, but I almost always add it because melted cheese on warm soup is a tiny luxury.

Instructions

Crisp the turkey bacon:

Cook the chopped turkey bacon in a large pot over medium heat until the edges turn golden and crispy. Pull it out and rest it on a paper towel so it stays crunchy.

Saute the vegetables:

Melt the butter in the same pot, then add the onion, celery, and carrot. Stir them around for four or five minutes until they soften and start to smell sweet.

Add the garlic:

Toss in the minced garlic and stir for just one minute. You'll know it's ready when the smell fills the kitchen.

Stir in potatoes and corn:

Add the diced potatoes, corn, salt, pepper, smoked paprika, and thyme, then stir everything together so the seasonings coat the vegetables.

Simmer with broth:

Pour in the chicken broth and bring it to a boil, then lower the heat and let it simmer for 15 to 20 minutes until the potatoes are fork tender.

Mash for creaminess:

Use a potato masher or immersion blender to mash some of the soup right in the pot. Leave some chunks so it still feels hearty.

Finish with cream and bacon:

Stir in the half and half and half of the cooked turkey bacon, then simmer gently for five more minutes without letting it boil.

Taste and adjust:

Taste the chowder and add more salt or pepper if it needs it.

Serve and garnish:

Ladle the chowder into bowls and top with the remaining turkey bacon, fresh parsley, and a sprinkle of cheddar if you like.

Save

One Sunday, I brought a thermos of this to a friend's house after she had surgery. She said it was the first thing that tasted like comfort instead of obligation. We sat quietly on her couch with our bowls, and she asked if I'd bring it again next week.

How to Store and Reheat

I always make extra because this chowder tastes even better the next day after the flavors have mingled. Store it in an airtight container in the fridge for up to three days. When you reheat it, do it gently on the stove over low heat, stirring often so the cream doesn't break.

Swaps and Substitutions

If you want to skip the turkey bacon entirely, regular bacon works beautifully, or you can leave it out and use vegetable broth for a lighter version. I've also swapped the half and half for whole milk when that's all I had, and it still turned out creamy enough.

What to Serve Alongside

This chowder feels like a full meal on its own, but I love serving it with thick slices of crusty bread for dipping. A simple green salad with lemon vinaigrette cuts through the richness nicely. On colder nights, I'll toast some sourdough and rub it with garlic for an easy side.

• Crusty French bread or sourdough toast.
• A crisp salad with arugula, lemon, and olive oil.
• Oyster crackers or buttery saltines on the side.

Save

This is the kind of soup that makes you want to stay inside and watch the rain. It's simple, warm, and always feels like exactly what you needed.

Recipe FAQs

→ Can I substitute turkey bacon with regular bacon?

Yes, regular bacon can be used instead of turkey bacon for a richer smoky flavor.

→ How can I thicken the chowder?

Mash more of the soup with a potato masher or use an immersion blender to blend a portion until creamy.

→ Is this dish suitable for a gluten-free diet?

Yes, as long as the broth and bacon are verified gluten-free, this chowder fits gluten-free guidelines.

→ Can I omit the cheese garnish?

Absolutely, the shredded cheddar cheese is optional and can be left out without impacting the dish’s core flavors.

→ What side dishes pair well with this chowder?

Crusty bread or a fresh green salad complement the chowder nicely and balance its richness.