Okay, so, I’ve got to tell you about this Corn Chowder with Turkey Bacon! Seriously, it’s not just any soup; it’s like a hug in a bowl. I’ve been tweaking this recipe for ages, trying to get that perfect balance of creamy, savory, and just a little bit smoky. What makes it special? That homemade corn stock, hands down. It’s a game-changer, trust me. My grandma used to make the *best* corn chowder (hers didn’t have turkey bacon, though – that’s my little twist!), and I think she’d be pretty proud of this one. It’s definitely become a family favorite, especially on those chilly evenings when you just need something comforting. Plus, it’s surprisingly easy! Let’s dive in!
Why You’ll Love This Corn Chowder with Turkey Bacon
Seriously, you’re gonna be obsessed! This chowder is:
- Super comforting, like a warm blanket on a cold day.
- Packed with flavor – that turkey bacon gives it such a nice smoky kick!
- Made with a secret weapon: homemade corn stock (more on that in a sec!).
- Relatively healthy (thanks, turkey bacon!).
- Easy to make gluten-free – just double-check your broth!
The Secret is the Corn Stock in this Corn Chowder with Turkey Bacon
Okay, listen up! Don’t skip making the corn stock – it’s what *really* makes this chowder sing. I know, I know, it’s an extra step. But trust me, it’s worth it! You’re basically steeping all that corn flavor from the cobs into the broth, and it adds this amazing sweetness and depth that you just can’t get any other way. It’s like liquid gold, I swear!
Corn Chowder with Turkey Bacon Ingredients
Alright, let’s gather our goodies! Here’s what you’ll need for this amazing Corn Chowder with Turkey Bacon:
- 4 cups chicken broth (I usually use low sodium, so I can control the salt)
- 1 1/2 cups milk (whole milk makes it extra creamy, just sayin’!)
- 1 cup heavy cream (don’t skimp here, it’s worth it!)
- 4 cups corn kernels (from 4-5 ears corn – fresh is best, but frozen works too!)
- 4 oz (4 slices) turkey bacon, chopped (I like to chop it before I cook it, less mess!)
- 1 large onion, finely diced (about 1 1/2 cup)
- 1 large carrot, cut into 1/4″ dice (about 1 cup)
- 3 stalks celery, finely diced (about 1 cup)
- 1 lb Yukon potatoes, (3 medium, peeled and cut into 1/4″ thick pieces – these hold their shape nicely!)
- 2-3 tsp sea salt, or to taste (start with less, you can always add more!)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper, or to taste (for a little kick!)
- 2 Tbsp Chives, chopped, to garnish (these add a nice fresh touch!)
Ingredient Notes for Corn Chowder with Turkey Bacon
A couple of things to keep in mind: For the turkey bacon, I really like the Applegate brand. It’s got great flavor! As for the potatoes, Yukon Golds are my go-to because they get nice and creamy without totally falling apart. And if you can’t get fresh corn, frozen is totally fine – just thaw it out first. Don’t worry if it’s not summer!
How to Prepare Corn Chowder with Turkey Bacon: Step-by-Step Instructions
Okay, get ready to make some magic! Here’s how we turn those ingredients into a cozy bowl of Corn Chowder with Turkey Bacon. Don’t worry, I’ll walk you through it!
Making the Corn Stock for Corn Chowder with Turkey Bacon
First things first: the corn stock. After you’ve cut the kernels off the cobs, don’t toss those cobs! Pop ’em in a stockpot. Now, add your chicken broth, milk, and cream. Bring it ALL to a boil, then turn the heat down and let it simmer for about 20 minutes. This is where the magic happens! Fish out those cobs with tongs before moving on. We don’t need ’em anymore!
Sautéing the Vegetables for Corn Chowder with Turkey Bacon
Now, grab your trusty Dutch oven (or a big pot). Crank it up to medium-high heat. Add your chopped turkey bacon and cook it, stirring now and then, until it’s nice and browned. Crispy bacon is the best bacon, right? Scoop out the bacon bits and set them aside – we’ll need them later. But DON’T drain the fat! We’re gonna cook the onion, celery, and carrot in that delicious turkey bacon fat. Cook ’em until the onion is soft, about 7-8 minutes. The smell is amazing, trust me!
Simmering the Corn Chowder with Turkey Bacon to Perfection
Alright, almost there! Add your sliced potatoes, corn kernels, salt, pepper, and cayenne to the pot. Pour in that glorious corn stock we made earlier. Bring it to a light boil, then simmer it uncovered for 10-15 minutes, or until the potatoes are tender. You want them soft enough to pierce easily with a fork. Now, taste it and add more salt and pepper if it needs it. Remember, you can always add more, but you can’t take it away! If you want a thicker chowder, mash some of the potatoes a little with a spoon. That’s it!
Tips for the Best Corn Chowder with Turkey Bacon
Okay, so you want your chowder to be *amazing*, right? Here’s the secret: Don’t rush it! Letting the flavors meld while it simmers is key. Also, taste as you go! Every stove is different, so you might need a pinch more salt or a dash more cayenne. And remember, fresh corn makes a HUGE difference if you can get your hands on it. Trust me on this one!
Variations for Your Corn Chowder with Turkey Bacon
Want to mix things up a bit? Go for it! This Corn Chowder with Turkey Bacon is super versatile. Try adding a different herb – thyme would be amazing! Or a pinch of smoked paprika for extra smokiness. Veggie-wise, some roasted red peppers would be delicious. And hey, if you’re feeling cheesy (who isn’t?), a sprinkle of cheddar or Monterey Jack on top never hurt anyone!
Frequently Asked Questions About Corn Chowder with Turkey Bacon
Got questions? I’ve got answers! Here are a few things folks often ask about my Corn Chowder with Turkey Bacon, so you can make it perfectly!
Can I use regular bacon instead of turkey bacon in this Corn Chowder with Turkey Bacon?
Absolutely! If you’re not a fan of turkey bacon, regular bacon works great too. Just cook it up until crispy, just like the turkey bacon, and follow the recipe as usual. It’ll give it a slightly different flavor, but still super yummy!
How can I make this Corn Chowder with Turkey Bacon vegetarian?
Easy peasy! Just skip the turkey bacon altogether. You can add a little smoked paprika for a smoky flavor if you like, or even a splash of liquid smoke (but go easy on that stuff!). Maybe add some extra veggies, too!
Can I freeze this Corn Chowder with Turkey Bacon?
Yep, you sure can! Let the chowder cool completely, then pop it into freezer-safe containers. It’ll keep for a couple of months. Just keep in mind that the texture might change a little bit after freezing – sometimes the potatoes can get a little grainy. But it’ll still taste amazing!
How to Store and Reheat Corn Chowder with Turkey Bacon
Got leftovers? Lucky you! Just let the Corn Chowder with Turkey Bacon cool down completely, then stash it in an airtight container in the fridge. It’ll keep for about 3-4 days. When you’re ready to dig in again, you can reheat it on the stovetop over medium heat, stirring now and then, or zap it in the microwave. Just be careful not to boil it!
Nutritional Information for Corn Chowder with Turkey Bacon
Heads up! The nutrition info is just an estimate. It can change depending on the brands and exact ingredients you use, so don’t take it as gospel!
Enjoy Your Delicious Homemade Corn Chowder with Turkey Bacon!
Alright, go make this! Seriously, you won’t regret it. And hey, if you love it, give it a rating and share it with your friends. Happy cooking!
Print
Corn Chowder with Turkey Bacon: Grandma’s Improved Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and flavorful Corn Chowder with Turkey Bacon. This recipe uses a homemade corn stock for a rich taste.
Ingredients
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
- 4 cups corn kernels (from 4–5 ears corn)
- 4 oz (4 slices) turkey bacon, chopped
- 1 large onion, finely diced (1 1/2 cup)
- 1 large carrot, cut into 1/4″ dice (1 cup)
- 3 stalks celery, finely diced (1 cup)
- 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces
- 2–3 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper, or to taste
- 2 Tbsp Chives, chopped, to garnish
Instructions
- Cut the kernels from the cobs and set kernels aside. Place the bare cobs in a stockpot.
- Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
- Place a 5 Qt dutch oven over medium/high heat. Add chopped turkey bacon and cook stirring occasionally until browned. Remove turkey bacon bits with a slotted spoon and set aside.
- In the same pot, add chopped onion, celery and carrot to the turkey bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
- Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste.
- Ladle into bowls and garnish with reserved turkey bacon and chopped chives.
Notes
- Adjust seasoning to your preference.
- For a thicker chowder, mash some of the potatoes.
Nutrition
- Serving Size: 2 cups
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
