Oh, chowder. Is there anything more comforting on a chilly day? Seriously, just the thought of a warm bowl makes me want to curl up with a blanket! And you know what’s even better? A creamy corn chowder with turkey bacon! It’s like a hug in a bowl, but, you know, edible.
I especially love making this creamy corn chowder with turkey bacon when the weather starts to turn. There’s just something about the creamy texture and sweet corn flavor that warms you from the inside out. Plus, the turkey bacon adds this amazing smoky flavor that takes it to a whole new level. Trust me, you’re gonna love how simple and satisfying this creamy corn chowder with turkey bacon is to make! It’s a hearty meal that the whole family will enjoy, no matter the season.
Why You’ll Love This Creamy Corn Chowder with Turkey Bacon
Okay, so why should you make *this* creamy corn chowder with turkey bacon? Let me tell you! It’s:
- Quick and easy to make: Seriously, you can whip this up on a weeknight!
- Hearty and satisfying: It’s a full meal in a bowl, perfect for those hungry nights.
- Deliciously creamy: That creamy texture is just dreamy.
- Perfect for a comforting meal: Need I say more? It’s pure comfort food!
Quick and Easy Creamy Corn Chowder with Turkey Bacon
Seriously, this isn’t one of those recipes that takes all day. I’m all about simple, and this creamy corn chowder with turkey bacon recipe is exactly that – quick, easy, and totally delicious!
Creamy Corn Chowder with Turkey Bacon Ingredients
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing creamy corn chowder with turkey bacon. Don’t skimp on the fresh stuff – it makes all the difference! Trust me!
- 4 cups chicken broth (I like 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 (yes, you need it!)
- 4 cups corn kernels (from 4-5 ears corn – fresh is best, but frozen works in a pinch)
- 4 oz (4 slices) turkey bacon, chopped (I like mine crispy!)
- 1 large onion, finely diced (about 1 1/2 cups, don’t worry about being perfect!)
- 1 large carrot, cut into 1/4″ dice (about 1 cup – get those knife skills going!)
- 3 stalks celery, finely diced (about 1 cup)
- 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces (Yukons are the best for creamy texture!)
- 2-3 tsp sea salt, or to taste (I always 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 (because presentation matters!)
How to Make Creamy Corn Chowder with Turkey Bacon
Okay, are you ready to make some magic? This creamy corn chowder with turkey bacon is easier than you think! Just follow these simple steps, and you’ll be slurping up a bowl of deliciousness in no time!
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First things first, let’s get that corn ready! Cut the corn kernels off the cobs. Don’t toss those cobs! We’re gonna use them to make the broth extra flavorful. Set the kernels aside for now, you’ll need them later.
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Now, grab a big stockpot and throw those corn cobs in there. Pour in the chicken broth, milk, and heavy cream. Bring it all to a boil, then turn the heat down to low. Let it simmer uncovered for about 20 minutes. This is where all that amazing corn flavor infuses into the broth. Trust me, don’t skip this step!
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Once the broth has simmered, carefully remove the cobs and discard them. They’ve done their job! I usually use tongs for this, so I don’t burn myself. Safety first, always!
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Next, find your trusty Dutch oven (or any large pot will do!). Put it over medium-high heat. Add the chopped turkey bacon and cook it until it’s nice and crispy. Oh, that smell! Try not to eat it all before it goes into the chowder! Remove the crispy turkey bacon and set it aside. We’ll use it as a garnish later.
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Now, in that same pot (with all that yummy bacon fat!), add the diced onion, celery, and carrot. Cook them uncovered, stirring every so often, until the onion is soft and translucent. This usually takes about 7-8 minutes. The bacon fat adds so much flavor, it’s unreal!
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Add the potatoes, corn kernels, salt, black pepper, and cayenne pepper to the pot. Then, pour in that amazing corn stock we made earlier. Bring it to a light boil, then reduce the heat and let it simmer uncovered for about 10-15 minutes, or until the potatoes are tender. You should be able to easily poke them with a fork.
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Taste and season with more salt and pepper if needed. Everyone’s taste is different, so make it your own!
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Finally, ladle that creamy corn chowder with turkey bacon into bowls, top with the reserved crispy turkey bacon and chopped chives. And there you have it! A bowl of pure comfort. Enjoy!
Tips for the Best Creamy Corn Chowder with Turkey Bacon
Want to take your creamy corn chowder with turkey bacon to the *next* level? Here are a few of my favorite tips!
- Don’t even *think* about skipping simmering those corn cobs! That’s where the magic happens!
- Season, season, season! Taste as you go and add salt and pepper until it’s just right for *you*.
- Want it extra creamy? Use an immersion blender to blend a portion of the chowder before serving. Just be careful not to over-blend!
Variations for Your Creamy Corn Chowder with Turkey Bacon
Okay, so you’ve made my creamy corn chowder with turkey bacon, and you’re loving it! But maybe you want to switch things up a bit? No problem! Here are a few ideas to get your creative juices flowing!
- Swap out the turkey bacon for regular bacon or even diced ham! Whatever floats your boat!
- Add a pinch of smoked paprika for an extra smoky flavor. Yum!
- Stir in some roasted red peppers for a touch of sweetness and color. Trust me, it’s delicious!
Serving Suggestions for Creamy Corn Chowder with Turkey Bacon
So, you’ve got this amazing creamy corn chowder with turkey bacon… what do you serve with it? Well, let me tell you, a nice hunk of crusty bread is *always* a winner. Perfect for dipping! Or, how about a simple side salad? Something light and fresh to balance out the richness of the chowder. Either way, you can’t go wrong!
FAQ About Creamy Corn Chowder with Turkey Bacon
Got questions about this creamy corn chowder with turkey bacon? I got answers! Here are a few of the most common questions I get asked.
- Can I freeze this chowder? Honestly, it’s best fresh, but you *can* freeze it. The texture might change a bit, especially with the potatoes. I recommend using freezer-safe containers and eating it within a month or two.
- How long does it last in the fridge? This creamy corn chowder with turkey bacon will keep in the fridge for about 3-4 days. Just make sure to store it in an airtight container.
- Can I use frozen corn? Absolutely! If you don’t have fresh corn, frozen corn works just fine. Just thaw it before adding it to the chowder.
- Can I make this vegetarian? Sure thing! Just skip the turkey bacon (obviously!) and maybe add a can of drained and rinsed white beans for some extra protein. You could even use vegetable broth instead of chicken broth.
Nutritional Information for Creamy Corn Chowder with Turkey Bacon
Alright, let’s talk nutrition! Now, I’m no nutritionist, but I know some of you are curious about the numbers. Keep in mind, these are just estimates, okay? It all depends on the exact ingredients you use – different brands, different sizes, you know the drill! So, take this with a grain of salt (pun intended!). Also, I suggest consulting with a professional nutritionist or using a recipe analyzer for precise information. For more recipe ideas, check out our recipes.
Rate This Creamy Corn Chowder with Turkey Bacon Recipe
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Delicious Creamy Corn Chowder with Turkey Bacon: 7 Steps
- 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
Enjoy a creamy and comforting corn chowder with the added flavor of turkey bacon. This recipe is simple to make and perfect for a hearty meal.
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 corn kernels from cobs and set kernels aside. Place cobs in a stockpot.
- Add broth, milk, and cream to pot. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes. Remove and discard cobs.
- Place a Dutch oven over medium/high heat. Add chopped turkey bacon and cook until browned. Remove turkey bacon and set aside.
- In the same pot, add onion, celery, and carrot to the bacon fat. Cook uncovered, stirring occasionally, until onion is soft, about 7-8 minutes.
- Add potatoes, corn kernels, salt, black pepper, and cayenne pepper. Pour corn stock into the pot, bring to a light boil, then simmer uncovered for 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
- Reserve corn cobs for making stock.
- Season to taste with salt and pepper.
Nutrition
- Serving Size: 2 cups
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
