Description
This Creamy Corn Chowder combines the sweetness of corn with the smoky flavor of crispy Turkey bacon, all wrapped up in a thick, comforting broth. It’s a classic dish perfect for warming up on chilly evenings, delivering rich and satisfying flavors in every spoonful.
Ingredients
6 slices Turkey bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups corn kernels (fresh, canned, or frozen)
3 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, cook the chopped Turkey bacon over medium heat until crispy, about 5-7 minutes. Set the Turkey bacon aside, keeping the drippings in the pot.
Add the diced onion to the pot and sauté until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, stirring constantly.
Mix in the corn kernels and diced potatoes, stirring thoroughly.
Pour in the broth, bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.
Stir in the heavy cream, smoked paprika, and half of the cooked Turkey bacon. Simmer for another 5 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with remaining Turkey bacon and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes