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The BEST Corn Chowder

This is truly the BEST Corn Chowder Recipe—rich, creamy, and packed with corn, potatoes, and smoky turkey bacon. It’s quick to make, versatile, and perfect for any season. You’ll love how satisfying and delicious it is with minimal effort.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 6 slices turkey bacon chopped
  • 1 tablespoon olive oil if needed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 cups corn kernels fresh or frozen
  • 3 medium Yukon gold potatoes peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for thickening
  • Chopped fresh parsley or chives for garnish

Instructions
 

  • In a large soup pot or Dutch oven, cook the chopped turkey bacon over medium heat until browned and slightly crispy. Remove and set aside, leaving about 1 tablespoon of the fat in the pot. Add olive oil if needed.
  • Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes.
  • Stir in the garlic and cook for another 30 seconds until fragrant.
  • Add the corn, potatoes, thyme, smoked paprika, salt, and pepper. Stir to coat the vegetables in the seasoning.
  • Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
  • Stir in the milk and cream, and simmer for another 5 minutes.
  • If you prefer a thicker chowder, stir in the cornstarch slurry and simmer for 2-3 more minutes until slightly thickened.
  • Add half of the cooked turkey bacon back into the pot and stir.
  • Taste and adjust seasoning as needed.
  • Serve hot, garnished with remaining turkey bacon and chopped fresh parsley or chives.

Notes

  • Use Yukon gold potatoes for their creamy texture, but russet potatoes also work.
  • Frozen corn is a convenient option and still gives a great taste.
  • For a vegetarian version, omit the turkey bacon and use vegetable broth.
  • Add a dash of hot sauce or a pinch of cayenne for a little heat.
  • This chowder can be stored in the fridge for up to 4 days and reheats well.