Cook corn and remove from cob. Place in boiling water for about 10 minutes or until fork goes easily into kernel (see video for directions on cutting the corn off the cob in NOTES).
Cook turkey bacon and set aside.
Add onion to large soup pot with a little oil and cook until it is caramelized, about 8 minutes. Add red pepper. Then add garlic, water and chicken bouillon.
Bring mixture to a boil, stirring constantly, then stir in corn kernels (setting aside 1 cup) and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
With a slotted spoon, remove as much of the potatoes and vegetables as you can and blend in food processor or blender until smooth. You may have to do this in 2 batches. Stir the mixture back into the pot .
Add remaining corn and turkey bacon. Cook for 5 more minutes.
Remove bay leaf.
Top with green onion and/or additional sauteed red pepper, cheese and/or additional turkey bacon as desired.
🥗 What to Serve with Corn Chowder?Since this is a super hearty soup, I like to eat it on its own or serve it with:
👪 Serving sizeThis recipe makes 12 cups but the serving size is 1.5 cups🎥 VideoIf you're not sure how to cut cooked corn off the cob, then check out the easy method (and avoid making a mess) in this video: How to cut cooked corn off the cobMy Amazon Recommendations (affiliate links)
📋 Healthy Corn Chowder Recipe
Amount Per Serving (1.5 cups)
Calories 134Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 310IU6%
Vitamin C 34mg41%
* Percent Daily Values are based on a 2000 calorie diet.