Potato and Corn Chowder
A cozy, slightly sweet chowder balancing starchy potatoes, sweet corn, and smoky turkey bacon in a rich, creamy broth, perfect for cold weather.
Ingredients
For the chowder
- 4 slices turkey bacon, chopped or smoked turkey bacon to reduce fat
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced Yukon Gold or Russet work well
- 2 cups corn kernels fresh, frozen, canned
- 4 cups chicken or vegetable broth use low-sodium if you prefer
- 1 cup heavy cream or half-and-half for a lighter finish
- to taste Salt and pepper
- for garnish Fresh parsley optional
Instructions
Cooking
- Heat a large pot over medium heat. Add the chopped turkey bacon and cook until crispy. Scoop the turkey bacon onto a paper towel and leave the drippings in the pot.
- Add the diced onion to the hot drippings. Sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the diced potatoes and the corn kernels. Pour in the broth and bring to a boil. Reduce heat and simmer gently until the potatoes are fork-tender, about 15–20 minutes.
- Reduce the heat to low. Stir in the heavy cream and warm through for 2–3 minutes. Taste and season with salt and freshly ground pepper.
- Ladle into bowls. Top each serving with reserved crispy turkey bacon and a sprinkle of fresh parsley if you like. Serve immediately.
Notes
To avoid cream curdling, keep the heat low and stir gently after adding cream. Refrigerate leftovers promptly and reheat to 165°F (74°C) before serving.