Creamy Corn Chowder Turkey (Printable)
Hearty corn chowder with tender potatoes, smoky bacon, and creamy flavorful broth for a comforting meal.
# Ingredient List:
→ 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)
# Steps:
01 - Cook the chopped turkey bacon over medium heat in a large pot or Dutch oven until crisp. Remove and drain on paper towel-lined plate.
02 - Add butter to the same pot. Once melted, stir in onion, celery, and carrot. Sauté for 4 to 5 minutes until softened.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, corn kernels, kosher salt, black pepper, smoked paprika, and dried thyme. Stir thoroughly to combine.
05 - Pour in low-sodium chicken broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
06 - Mash part of the chowder directly in the pot using a potato masher or immersion blender to achieve a creamy texture while retaining some chunks.
07 - Stir in half-and-half and half of the cooked turkey bacon. Simmer gently for 5 minutes without boiling.
08 - Taste the chowder and adjust salt and pepper if needed.
09 - Ladle into bowls and garnish with remaining turkey bacon, fresh parsley, and optional shredded cheddar cheese.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you simmered it all afternoon.
- The turkey bacon gives you that smoky richness without feeling too heavy afterward.
- You can make it creamy or chunky depending on how much you mash, so it feels custom every time.
02 -
- Do not let the chowder boil after adding the cream or it might curdle and turn grainy.
- If you want it thicker, mash more of the potatoes, or if you like it brothy, mash less.
- Taste before serving because every broth is different and you might need a pinch more salt.
03 -
- Crisp the bacon until it's almost too dark, that's when it has the most flavor.
- Use an immersion blender for just a few pulses if you want control over the texture without transferring hot soup to a blender.
- Add a pinch of cayenne if you like a subtle kick hiding under the creaminess.