This thick corn chowder is a comforting meal made in a single pot. It combines sweet corn, starchy potatoes, and savory turkey bacon for a hearty dinner.

List of ingredients

4 strips turkey bacon – chopped into small pieces for savory flavor.
1/2 medium onion – chopped small for a sweet aromatic base.
3 sticks celery – chopped small to add crunch and depth.
2 medium carrots – peeled and chopped small for color and sweetness.
2 cloves garlic – minced finely to infuse the broth.
1/4 cup flour – used as a thickening agent for the soup base.
4 cups chicken broth or stock – provides a rich and savory liquid foundation.
1 cup heavy/whipping cream – creates a luxurious, creamy consistency.
4 cups frozen or fresh corn – the star ingredient for brightness and sweetness.
2 large Russet potatoes – peeled and diced into bite-sized cubes.
1/4 teaspoon Italian seasoning – a blend of herbs for added complexity.
1 pinch cayenne pepper – optional, for a subtle hint of warmth.
Salt and pepper – added to taste for final seasoning.

step-by-step instructions

Cook Turkey Bacon: Prep your turkey bacon using kitchen shears for ease and add it to a large pot over medium-high heat. Cook until crispy, which usually takes about 10 minutes.
Prepare the Base: Remove the crispy turkey bacon to a paper towel lined plate. Keep approximately 2 tablespoons of the rendered fat in the pot for sautéing.
Sauté Aromatics: Add the chopped onion, celery, and carrots to the pot. Sauté these vegetables for about 5 minutes until they begin to soften.
Add Garlic: Stir in the minced garlic and cook for only 30 seconds to prevent it from burning.
Create the Roux: Stir in the flour and cook for about one minute, stirring nearly constantly to toast the flour.
Deglaze the Pot: Pour in the chicken broth. Stir well to ensure the flour has completely dissolved and all the brown bits are scraped from the bottom of the pot.
Combine Ingredients: Add the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked turkey bacon. Save some bacon for the final garnish.
Simmer the Soup: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a rapid simmer and cover the pot with the lid slightly ajar.
Cook Potatoes: Simmer for 15-20 minutes or until the potatoes are tender. Stir the soup occasionally to ensure even cooking and thickening.
Final Seasoning: Season the chowder with salt and pepper as needed. Ladle into bowls and garnish with the remaining crispy turkey bacon.

Procedures for Optimal Texture

Use Russet Potatoes for Natural Thickening

Russet potatoes are highly starchy compared to waxy varieties. As they simmer, they release starch into the broth, which naturally thickens the soup and creates a heartier mouthfeel. This reduces the reliance on flour alone for body.

Preventing Corn Mushiness

If using frozen corn, add it toward the end of the cooking process to maintain a slight snap. Overcooking corn can lead to a mushy texture and a loss of the bright, sweet flavor that characterizes a good chowder.

Managing the Flour Roux

Cooking the flour for one minute before adding the broth is essential to remove the raw flour taste. Stirring constantly prevents the flour from clumping or burning, ensuring a smooth, velvety base for the cream to integrate with.

Controlling the Simmer Temperature

Maintain a rapid simmer rather than a hard boil once the cream is added. Excessive heat can cause the dairy to separate or break, which would result in an uneven texture in the final dish.

Ingredient Substitutions and Alternatives

Using Fresh Corn from the Cob

Fresh corn provides a superior sweetness and crispness during summer months. To use fresh corn, purchase 4 to 5 cobs and cut the kernels off using a sharp knife, ensuring you don’t cut too deep into the cob.

Swapping Heavy Cream for Coconut Milk

For a dairy-free alternative, full-fat canned coconut milk can be used in place of heavy cream. This will introduce a slight coconut flavor but maintains the necessary thickness and richness required for a chowder.

Alternative Broth Options

While chicken broth is standard, vegetable broth is an excellent substitute for those avoiding meat-based stocks. Vegetable broth often has a lighter profile that allows the sweetness of the corn to stand out more prominently.

Plant-Based Bacon Substitutes

If you prefer a vegan version, replace turkey bacon with plant-based bacon strips or smoked tofu cubes. To replicate the smokiness, you can add a half teaspoon of smoked paprika to the vegetable sauté.

Serving and Pairing Ideas

Pairing with Crusty Sourdough Bread

The acidity and chew of a toasted sourdough slice complement the richness of the creamy broth. Dipping the bread into the soup allows you to capture the thick pieces of potato and corn effectively.

Adding a Side of Mixed Green Salad

A light salad with a vinaigrette helps balance the heaviness of the cream and potatoes. Use mixed greens, cucumbers, and a lemon-based dressing to cleanse the palate between spoonfuls of chowder.

Garnishing with Fresh Herbs

Freshly chopped parsley or chives added just before serving provide a burst of color and a fresh, peppery contrast. This cuts through the richness of the turkey bacon and cream.

Incorporating Shredded Cheese

Adding a sprinkle of sharp cheddar cheese on top of each bowl adds a salty, tangy dimension. The cheese melts into the hot soup, creating an even thicker and more indulgent experience.

Storage and Reheating Guidelines

Refrigeration Best Practices

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The flavors often meld and improve overnight, making the chowder taste even more robust the next day.

Thinning the Soup During Reheating

Corn chowder thickens significantly as it cools because the potato starches continue to set. When reheating in a saucepan over low heat, add a splash of chicken broth to return the soup to its original consistency.

Freezing Strategies for Dairy-Based Soups

Dairy does not always freeze well and can separate upon thawing. To freeze this recipe, omit the heavy cream during the initial cook, freeze the base, and stir in the cream only when reheating the soup.

Avoiding Potato Graininess

If you choose to freeze the chowder, be aware that the cellular structure of the potatoes may change. To avoid a grainy texture, you can blend a small portion of the potatoes into a puree before freezing.

Common Cooking Troubleshooting

Fixing an Excessively Thick Soup

If the soup becomes too thick during the simmering process, stir in additional chicken broth one-quarter cup at a time. Continue adding liquid until the chowder reaches your preferred consistency.

Preventing the Cream from Curdling

Curdling usually happens when milk or cream is exposed to extreme heat or high acidity. Using heavy cream instead of milk provides more stability, and keeping the soup at a simmer rather than a boil prevents separation.

Adjusting the Heat Balance

The cayenne pepper is optional and provides a gentle warmth rather than spicy heat. If you prefer a spicier chowder, increase the cayenne to a quarter teaspoon or add a pinch of crushed red pepper flakes during the sauté step.

Solving Lumpy Flour Issues

If you notice lumps of flour after adding the broth, use a whisk to vigorously stir the liquid. Alternatively, you can pass the broth through a fine-mesh strainer before adding the other ingredients, though this is rarely necessary if stirred well.

Frequently Asked Questions

Can I make this in a slow cooker?

While possible, it is not recommended because the sautéing of aromatics and the flour roux must be done on the stove first. A stovetop pot is more efficient for this specific method and ensures the texture is correct.

Which type of onion is best for this recipe?

Vidalia or other sweet onions are ideal because they provide a subtle sweetness that complements the corn. If using yellow onions, sauté them a bit longer to mellow out their sharp flavor.

Is heavy cream essential for the texture?

Yes, heavy cream provides the necessary fat and stability to achieve a traditional chowder consistency. Substituting it with half-and-half or milk may result in a thinner soup that is more prone to curdling.

How do I keep the turkey bacon crispy?

Cook the turkey bacon separately or remove it immediately once it reaches the desired crispiness. Adding the bacon back into the soup only at the very end ensures it doesn’t become completely soft during the simmering process.

Hearty Creamy Corn Chowder

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Author: lilycarter
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: General

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Description

This creamy corn chowder recipe is loaded with sweet corn, crispy smoked turkey bacon, and hearty potatoes. It’s a really satisfying one pot meal that’s simple to make, and everyone will ask for seconds!

Ingredients

Scale

4 strips smoked turkey bacon
1/2 medium onion (chopped small)
3 sticks celery (chopped small)
2 medium carrots (peeled & chopped small)
2 cloves garlic (minced)
1/4 cup flour
4 cups chicken broth or stock
1 cup heavy/whipping cream
4 cups frozen or fresh corn
2 large Russet potatoes (peeled & diced)
1/4 teaspoon Italian seasoning
1 pinch cayenne pepper (optional)
Salt & pepper (to taste)

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Instructions

Step: Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
Step: Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
Step: Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
Step: Stir in the garlic and cook for 30 seconds.
Step: Stir in the flour and cook for about a minute, stirring nearly constantly.
Step: Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.
Step: Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a rapid simmer so it’s gently boiling. Cover the pot so the lid is slightly ajar.
Step: Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up more the longer you cook it.
Step: Season the soup with salt & pepper as needed. Garnish bowls with the rest of the bacon.

Notes

Serves 4-6 depending on portion size. I prep the onion, celery, carrots, and potatoes while the bacon is frying to make the recipe go faster. You may need to add more broth to leftovers as the soup thickens the longer you leave it. Since the cream is boiled, I would NOT recommend subbing it for milk or half-and-half because there’s a good chance it’ll curdle from the high heat.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 437 kcal
Sugar: 9 g
Sodium: 727 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.02 g
Carbohydrates: 54 g
Fiber: 5 g
Protein: 11 g
Cholesterol: 58 mg