Ingredients
Equipment
Method
- In a large pot or Dutch oven over medium heat, cook diced turkey bacon until crispy and golden. Remove with a slotted spoon and set aside on paper towels.
- Leave 1-2 tablespoons of bacon fat in the pot (add oil or butter if needed).
- Add chopped onion and sauté until soft and translucent, about 4-5 minutes.
- Add minced garlic and cook for 1 minute.
- Sprinkle flour over the aromatics and stir constantly for 1-2 minutes to make a roux.
- Gradually whisk in chicken broth, stirring continuously to avoid lumps.
- Add diced potatoes and bring to a gentle boil. Reduce heat and simmer until potatoes are fork-tender, about 10-15 minutes.
- Add cooked chicken, corn kernels, heavy cream, and smoked paprika.
- Season with salt and black pepper to taste. Simmer for a few more minutes to let flavors meld.
- Serve garnished with reserved bacon bits and chopped parsley or green onions.
Notes
You can substitute half-and-half for heavy cream for a lighter version, though it will be less creamy. Fresh corn provides the sweetest flavor, but frozen corn works well year-round. If using canned corn, drain well to maintain the chowder's consistency. The soup can be made ahead and frozen in portions. For dairy-free version, try coconut milk instead of cream. The chowder will thicken as it cools and can be thinned with additional broth if needed.