Ingredients
Scale
- 4 strips turkey bacon
- ½ medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled and chopped small
- 2 cloves garlic, minced
- ¼ cup flour
- 4 cups chicken broth or stock
- 1 cup heavy or whipping cream
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled and diced
- ¼ teaspoon Italian seasoning
- Pinch of cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Crisp the turkey bacon
Start by prepping your turkey bacon. I like using kitchen shears to cut it up—it’s faster and less messy! Add the bacon to a large pot over medium-high heat and cook until it’s crispy, about 10 minutes. Once done, remove the bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered fat in the pot. - Sauté the veggies
Add your chopped onion, celery, and carrots to the pot, stirring to coat them in the turkey bacon fat. Sauté for about 5 minutes, until the onions are translucent and the veggies start to soften. This step builds a flavorful base for the chowder. - Add the garlic
Toss in the minced garlic and cook for about 30 seconds. Be careful here—garlic can burn quickly. You’ll start to smell its fragrant aroma, which is your cue to move to the next step. - Stir in the flour
Sprinkle in the flour and cook for about a minute, stirring almost constantly. This step thickens the chowder. The flour should absorb any remaining fat and coat the veggies, forming a bit of a paste. - Add the liquids
Pour in the chicken broth and stir well to dissolve the flour. Be sure to scrape up any brown bits from the bottom of the pot—those bits add great flavor! Add the cream, stirring again to combine. - Add the main ingredients
Now it’s time to add the corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the crispy turkey bacon (save a little for garnishing). Bring the soup to a boil over high heat, then reduce to a rapid simmer. Cover with the lid slightly ajar. - Simmer until tender
Let the chowder cook for about 15-20 minutes, or until the potatoes are tender. Stir every few minutes to prevent sticking, and don’t worry if the soup thickens a bit—it’ll be perfect for that creamy, hearty texture. - Season and serve
Give the chowder a final taste and adjust the salt and pepper to your liking. Ladle into bowls, garnish with the reserved turkey bacon, and enjoy!
Notes
Leftover corn chowder keeps well in the fridge for up to 3 days. Let the soup cool completely before transferring to an airtight container. To reheat, warm it on the stove over medium heat, stirring occasionally. If it’s too thick, just add a splash of chicken broth or milk to loosen it up. Freezing isn’t recommended, as the cream and potatoes may change texture when thawed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner