Creamy Corn Chowder Turkey Bacon (Printable Version)

A comforting blend of sweet corn, tender potatoes, smoky turkey bacon, and creamy broth for cozy meals.

# Ingredient List:

→ 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 pepper, to taste

→ Garnish

15 - 2 tablespoons fresh chives, chopped

# Step-by-Step Instructions:

01 - Cook chopped turkey bacon in a large pot over medium heat until crispy. Remove bacon, reserving 1 tablespoon of fat in the pot.
02 - Add butter to the pot and sauté diced onion, celery, and carrots until softened, 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. Pour in broth and bring mixture to a gentle boil.
05 - Reduce heat and simmer uncovered for about 15 minutes until potatoes are tender.
06 - Use an immersion blender to partially purée the soup, leaving some chunks. Alternatively, blend 2 cups separately and return to pot.
07 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes to meld flavors.
08 - Mix in half of the cooked turkey bacon. Season with salt and pepper to taste.
09 - Ladle chowder into bowls and top with reserved turkey bacon and chopped fresh chives if desired.

# Tips from hearthlykitchen:

01 -
  • It tastes like comfort in a bowl but comes together in under an hour, perfect for weeknights when you want something that feels special.
  • The turkey bacon adds a smoky depth that keeps the soup from feeling too heavy, even with all that cream.
  • It freezes beautifully, so you can make a big batch and have comfort waiting on rough days.
02 -
  • Don't skip the step of partially blending—it changes the texture from thin soup to something that feels like you've been cooking all day.
  • If you use store-bought broth, taste it first; some are saltier than others, so season the soup at the very end.
  • Turkey bacon doesn't render as much fat as pork bacon, which is why we add butter—that combination gives you the richness you need without the heaviness.
03 -
  • Immersion blenders are your friend here—they let you control the texture perfectly and save you the mess of transferring hot soup to a countertop blender.
  • If you make this ahead, let it cool completely before refrigerating, and reheat it gently over low heat so the cream doesn't break or curdle.

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