Name: Creamy Smoked Turkey Bacon Corn Chowder
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 slices smoked plant-based bacon, cut into small strips; 1 large yellow onion, chopped; 1 lb. russet potatoes, peeled, cut into small cubes; 4 c. low-sodium vegetable broth; 1/2 c. whole milk; 2 tbsp. all-purpose flour; 3 c. fresh or frozen corn, defrosted and drained if frozen; 4 oz. shredded white cheddar (about 1 c.); 1/2 c. heavy cream; Kosher salt; Freshly ground black pepper; 1 tbsp. chopped chives

This rich and hearty corn chowder combines sweet corn with tender potatoes for a comforting meal. It is designed to be ready in just 30 minutes while maintaining a thick, creamy consistency.

List of ingredients

6 slices smoked turkey bacon, cut into small strips – provides a smoky base and flavor.
1 large yellow onion, chopped – adds a savory aromatic foundation.
1 lb. russet potatoes, peeled and cut into small cubes – thickens the soup naturally with starch.
4 cups low-sodium chicken broth – the primary liquid base for simmering.
1/2 cup whole milk – used for the thickening slurry.
2 tbsp. all-purpose flour – acts as the binding agent for the roux.
3 cups fresh or frozen corn, defrosted and drained if frozen – the main flavor component.
4 oz. shredded white cheddar (about 1 cup) – adds richness and a sharp flavor.
1/2 cup heavy cream – provides a velvety finish and body.
Kosher salt – used for seasoning to taste.
Freshly ground black pepper – adds a slight spice.
1 tbsp. chopped chives – used for a fresh, oniony garnish.

step-by-step instructions

Crisp the bacon: In a large pot over medium heat, cook the smoked turkey bacon, stirring occasionally, until crisp, which takes about 8 to 10 minutes. Transfer the bacon to a paper-towel lined plate and drain all but 1 tablespoon of the fat from the pot.
Sauté and simmer: In the same pot over medium-high heat, cook the chopped onion, stirring occasionally, until translucent, about 5 to 7 minutes. Add the cubed potatoes and chicken broth, then bring the mixture to a boil. Reduce the heat, cover the pot, and simmer until the potatoes are tender, approximately 10 minutes.
Thicken and combine: In a small bowl, whisk together the milk and flour until smooth. Stir this milk mixture into the potato mixture to thicken the base. Add the corn, shredded white cheddar, heavy cream, and most of the cooked bacon, reserving some for the topping. Bring the soup to a boil and cook for 2 to 3 minutes more until the cheese is fully melted, then season with salt and pepper.
Finish and serve: Divide the hot soup among bowls. Top each serving with fresh chopped chives and the reserved crispy turkey bacon.

Optimal Potato Selection and Prep

Choosing the Right Potato Variety

Russet potatoes are ideal for this chowder because they have a high starch content. As they simmer, some of the edges break down and release starch into the broth, which naturally thickens the soup. If you use waxy potatoes like red or gold, the soup will remain thinner.

Maintaining Consistent Cube Size

Cut your potatoes into small, uniform cubes of about a half-inch size. This ensures that every piece cooks at the same rate. If some pieces are significantly larger than others, you will end up with a mix of undercooked and overcooked potatoes.

Peeling for Texture

Peeling the potatoes is recommended to ensure a completely smooth consistency in the broth. While the skins are edible, removing them prevents tough bits from interrupting the creamy texture of the chowder. Use a swivel peeler for the fastest and most efficient results.

Corn Varieties and Handling

Utilizing Fresh Summer Corn

Fresh corn provides the highest sugar content and a distinct pop in texture. To prepare it, stand the cob upright and slice downward with a sharp knife. Be sure to cut only the kernels and avoid slicing too deep into the woody cob.

Preparing Frozen Corn Kernels

Frozen corn is an excellent alternative when fresh corn is out of season. It is important to defrost the corn and drain any excess water before adding it to the pot. Excess water can dilute the broth and affect the final thickness of the soup.

Canned Corn Considerations

If using canned corn, choose whole kernel varieties rather than cream-style corn. Thoroughly rinse the corn under cold water to remove the metallic taste of the canning liquid. This ensures the flavor of the chowder remains clean and focused on the corn.

Mastering the Thickening Process

Creating the Milk and Flour Slurry

Whisking the flour into milk before adding it to the pot prevents lumps from forming. This is a simplified version of a roux that ensures the flour is fully hydrated. Make sure the flour is completely dissolved in the milk before it hits the hot liquid.

Reducing the Liquid for Density

If you prefer a denser, stew-like consistency, allow the soup to simmer uncovered for an additional 5 to 10 minutes. This allows water to evaporate, concentrating the flavors and thickening the base. Keep the heat low to avoid burning the dairy at the bottom of the pot.

Alternative Thickening Methods

For a naturally thicker soup without adding more flour, you can mash a few of the cooked potato cubes against the side of the pot. This releases additional starch directly into the broth. This method increases thickness without altering the flavor profile.

Dairy Management and Flavor

Managing Cheese Melting

Add the shredded white cheddar only after the soup has reached a simmer, but not a rolling boil. Extremely high heat can cause the cheese to separate or become oily. Stir constantly until the cheese is fully integrated for a smooth texture.

Adjusting the Creaminess

Heavy cream is used at the end of the process to add a final layer of richness. If you want a lighter version, you can replace the heavy cream with half-and-half. However, using a lower-fat substitute may slightly reduce the overall body of the chowder.

Selecting the Best Cheddar

Freshly shredded cheese is superior to pre-shredded bags because it lacks anti-caking agents. Anti-caking agents like potato starch or cellulose can prevent the cheese from melting smoothly. Grating your own cheese ensures a perfectly creamy melt.

Flavor Enhancement Strategies

Incorporating Smoked Elements

The smoked turkey bacon provides the essential savory depth that balances the sweetness of the corn. If you want a more intense smoky flavor, you can add a pinch of smoked paprika. This enhances the color and adds a subtle wood-fired aroma.

Adding Aromatic Depth

While yellow onion is the base, adding a clove of minced garlic during the sauté phase can add complexity. Add the garlic in the last minute of cooking the onions to prevent it from burning. Burnt garlic can introduce a bitter taste to the entire batch.

Balancing Salt and Acidity

Taste the soup frequently as you add the cheese and cream. Because the broth and cheese both contain salt, add your kosher salt incrementally. A small squeeze of lemon juice at the end can brighten the heavy flavors and balance the richness.

Serving and Presentation

Choosing the Right Bread Pairing

Serve this chowder with crusty sourdough or a warm baguette to balance the creaminess. The acidity of sourdough cuts through the rich dairy and corn. Toasted bread with garlic butter is another excellent option for dipping.

Side Dish Recommendations

A crisp green salad with a light vinaigrette is the best accompaniment to this heavy soup. The acidity of the vinegar cleanses the palate between spoonfuls of chowder. Avoid other creamy sides to prevent the meal from feeling too heavy.

Garnish Techniques

Chives provide a mild onion flavor and a bright green color contrast. Adding the reserved crispy turkey bacon on top adds a necessary textural crunch. For an extra touch, a crack of fresh black pepper just before serving enhances the aroma.

Storage and Preservation

Refrigeration Guidelines

Store leftover chowder in an airtight container in the refrigerator for 3 to 4 days. Ensure the soup is cooled slightly before sealing the lid to prevent excessive condensation. This helps maintain the quality of the dairy components.

Freezing Recommendations

Dairy-based soups generally do not freeze well because the fats can separate during the thawing process. If you must freeze it, omit the cream and cheese during the initial cook. Add the dairy components fresh when you reheat the base.

Preventing Dairy Separation

When storing the soup, be aware that the liquids may separate naturally. This is normal for chowders containing cream and flour. A vigorous stir during the reheating process will reintegrate the fats and liquids.

Effective Reheating Methods

Stovetop Reheating Process

The best way to reheat chowder is over low to medium heat on the stove. Stir frequently to ensure the bottom does not scorch. Adding a tablespoon of milk or broth can help restore the original consistency if it has thickened too much in the fridge.

Microwave Instructions

If using a microwave, heat the soup in short 1-minute intervals. Stir between each interval to distribute the heat evenly. This prevents hotspots that can cause the cheese to separate or the cream to curdle.

Adjusting Viscosity After Cooling

It is common for the soup to thicken significantly after sitting in the refrigerator. This happens as the starches in the potatoes and flour continue to absorb liquid. Gently whisk in a splash of chicken broth until the desired thickness is achieved.

Troubleshooting Common Issues

Handling a Watery Consistency

If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, mix an additional teaspoon of flour with a bit of milk and stir it in. Let it simmer for 2 minutes to activate the thickening power of the flour.

Fixing an Overly Thick Soup

If the chowder becomes too thick, stir in small amounts of chicken broth or milk. Add one tablespoon at a time and stir until the consistency is smooth. Be careful not to add too much at once, or you may dilute the flavor.

Addressing Clumping Cheese

If the cheese clumps, it is usually due to the temperature being too high or the cheese being added too quickly. Use a whisk to break up the clumps while keeping the heat on low. In the future, stir the cheese in slowly in small handfuls.

Frequently Asked Questions

Can I use a slow cooker for this recipe?

Yes, you can adapt this for a slow cooker by adding the potatoes, broth, and onions first. Cook on low for 6-8 hours, then stir in the milk-flour slurry, corn, and cheese during the last 30 minutes of cooking.

Can I make this dairy-free?

You can substitute the milk with unsweetened almond or soy milk and the heavy cream with full-fat coconut milk. Replace the white cheddar with a plant-based cheddar alternative to maintain the flavor profile.

Which potato is the best substitute for Russets?

Yukon Gold potatoes are the best alternative if Russets are unavailable. They provide a buttery flavor and a creamy texture, though the soup may be slightly less thick than with Russets.

How do I keep the corn from getting mushy?

Add the corn toward the end of the cooking process. Cooking corn for too long destroys its natural snap and sweetness. Adding it during the final 2-3 minutes of boiling ensures it stays crisp.