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


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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

How to Make Turkey Bacon Corn Chowder


  • 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.
  • 10Enjoy!

Printable Recipe Card

About Turkey Bacon Corn Chowder

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

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