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This hearty and comforting corn chowder is loaded with fresh vegetables, crispy turkey bacon, and a rich creamy broth. Perfect for a cozy meal any time of the year!
Ingredients
For the Base:
4 strips turkey bacon
1/2 medium onion, finely chopped
3 sticks celery, finely chopped
2 medium carrots, peeled and chopped
2 cloves garlic, minced
For the Broth:
1/4 cup all-purpose flour
4 cups chicken broth or stock
1 cup heavy/whipping cream
Additional Ingredients:
2 cups corn kernels (fresh, frozen, or canned)
2 medium potatoes, peeled and diced
Salt and freshly cracked black pepper, to taste
Optional Garnish:
Chopped parsley
Crumbled bacon or shredded cheese
Instructions
Cook the Turkey Bacon
In a large pot, cook the turkey bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Reserve 1 tablespoon of the bacon drippings in the pot.
Sauté the Vegetables
Add the chopped onion, celery, and carrots to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Make the Roux
Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes to eliminate the raw flour taste.
Add the Broth and Potatoes
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