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30-Minute Turkey & Corn Chowder

Lean ground turkey, tender potatoes, and sweet corn simmered in a silky half-and-half broth with crispy bacon and chives — one pot, 30 minutes, about 28g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb ground turkey (93% lean)
  • 1 tbsp olive oil
  • 4 slices thick-cut bacon chopped
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika plus more for serving
  • 1 1/2 lb Yukon Gold potatoes about 4 medium, peeled and cut into 1/2-inch dice
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 3 cups frozen corn kernels
  • 1 1/2 cups half-and-half
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/4 cup chopped fresh chives or scallion greens for serving

Equipment

  • Large soup pot or Dutch oven (5–6 quart)
  • Wooden spoon or spatula
  • Potato masher

Method
 

  1. Heat the olive oil in a large soup pot over medium-high heat. Add the chopped bacon and cook, stirring, until crisp, about 4 minutes; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pot. Add the ground turkey and cook, breaking it into crumbles, until no pink remains, about 5–6 minutes. Drain off any excess liquid beyond a tablespoon.
  2. Stir in the onion and celery; cook until softened, about 3 minutes. Add the garlic, thyme, and smoked paprika; cook 1 minute more, until fragrant.
  3. Stir in the diced potatoes, chicken broth, and bay leaf, scraping up any browned bits. Dice the potatoes small (1/2 inch) — this is the 30-minute enabler; big chunks will not cook through in time. Bring to a boil, then reduce to a steady simmer and cook 10–12 minutes, until the potatoes are completely tender when pierced with a fork.
  4. Discard the bay leaf. Use a potato masher to mash about a third of the potatoes directly in the pot — just 8–10 presses. This releases their starch and thickens the chowder without any flour or cornstarch.
  5. Stir in the frozen corn and the half-and-half. Simmer gently 3–4 minutes, until the corn is heated through and the chowder is steaming. Do not boil — high heat can make the cream separate.
  6. Season with the salt and pepper; taste and adjust. Ladle into bowls and top each with crispy bacon crumbles, a pinch of smoked paprika, and fresh chives. Serve with crusty bread.

Notes

Food safety: ground turkey must reach 165°F internally (the long simmer guarantees it). Dice potatoes 1/2 inch for the 30-minute cook time. Mash about a third of the potatoes for natural body — no flour or cornstarch. Do not boil after adding half-and-half. Leftovers 4 days refrigerated; freezing not recommended (cream can separate). Protein ~28g/serving estimated from USDA FoodData Central; not lab-tested.