Turkey Bacon Corn Chowder

Jo Zimny


I don't eat dairy so I used some Vegan ingredients in this soup. I love chowders and this one is really tasty and so colorful. The Turkey Bacon is very subtle but really does add to the flavor of this dish.

★★★★★ 1 vote
20 Min
30 Min


2 Tbsp
coconut oil
1 Tbsp
vegan margarine
2 large
sweet onions (chopped)
2 clove
garlic (chopped medium)
8 c
chicken stock
2 tsp
cumin seeds
2 large
yukon gold potatoes (chopped)
2 oz
cans white creamed corn (8 oz)
2 oz
packages sweet frozen corn (10 oz)
2 tsp
chipotle seasoning
5 oz
vegan cheddar cheese (shredded)
2 tsp
sweet marjoram
6 Tbsp
coconut creamer (plain)
4 Tbsp
fresh cut chives


1Heat the coconut oil and vegan margarine in a large pot.
2Add the onion and turkey bacon and saute on medium high for 5 minutes.
3Add the garlic and cumin seeds and cook 1 more minute. Stirring constantly.
4Add the chicken stock and bring to a boil. Add the potatoes and reduce the heat. Simmer uncovered for 10 minutes.
5Add the cans of creamed corn, the frozen corn, sweet marjoram and chipotle seasoning.
6Bring to a boil, then reduce heat and simmer for 10 minutes.
7Put the cheddar cheese into the pot and stir until it melts. Add salt and pepper to taste.
8Add the coconut cream and taste your soup to see if it's seasoned enough.
9Heat gently and serve warm with the chopped chives for garnish.

About this Recipe

Course/Dish: Chowders, Turkey Soups
Collection: Bring on the Bacon!