Description
Creamy Corn Chowder is a thick, cozy one-pot soup featuring tender potatoes, sweet corn, and smoky turkey bacon for comforting flavor.
Ingredients
Scale
- 4 slices turkey bacon, chopped
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups diced potatoes
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 tsp thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 green onions, sliced (optional)
- Shredded cheddar for topping (optional)
Instructions
- Cook chopped turkey bacon in a large pot over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add olive oil if needed, then sauté onion and garlic 2–3 minutes until fragrant.
- Add potatoes, corn, broth, thyme, paprika, salt, and pepper. Bring to a simmer.
- Cook 12–15 minutes until potatoes are tender.
- Stir in heavy cream and milk. Simmer 3–5 minutes to thicken.
- Use a spoon or potato masher to gently mash some of the potatoes for added creaminess.
- Stir in crispy turkey bacon or save it for topping.
- Serve hot with green onions and cheddar if desired.
Notes
- Optional toppings: sliced green onions and shredded cheddar.
- For a lighter version, use milk instead of heavy cream, or reduce the amount of dairy.
- Leftovers refrigerate for 3–4 days and reheat gently on the stovetop.
- If you want a thicker chowder, mash more of the potatoes or simmer a bit longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 360
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 70 mg
Keywords: Creamy Corn Chowder, corn chowder, creamy soup, potato corn chowder