Creamy Corn and Turkey Soup
Experience pure comfort in every spoonful with this Creamy Corn and Turkey Soup, a hearty blend of tender turkey, sweet corn, and wholesome vegetables in a luxuriously creamy base. Perfect for utilizing leftover turkey, this cozy soup combines the savory flavors of onions, celery, and garlic with the richness of heavy cream and milk, creating a velvety consistency that warms the soul. The addition of diced potatoes and dried thyme adds an earthy depth, while a sprinkle of fresh parsley offers a vibrant finishing touch. Ready in just 50 minutes and ideal for family dinners or chilly evenings, this easy-to-make soup is a satisfying crowd-pleaser that pairs perfectly with crusty bread. Whether you're craving a quick comfort food fix or looking for a creative way to repurpose leftovers, this one-pot recipe is a must-try!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 1 large celery stalk, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 5 cups chicken or turkey stock
- 1 cup milk
- 0.5 cup heavy cream
- 2 cups sweet corn kernels (fresh, canned, or frozen)
- 2 cups cooked turkey, shredded or diced
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted and bubbly.
Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1–2 minutes to eliminate the raw flour taste, stirring constantly.
Gradually whisk in the stock, ensuring there are no lumps, followed by the milk. Bring to a simmer.
Add the diced potatoes and thyme to the pot. Cover and cook for about 10 minutes, or until the potatoes are tender.
Stir in the corn kernels, cooked turkey, heavy cream, salt, and black pepper. Let the soup simmer gently for an additional 10 minutes, stirring occasionally.
Taste and adjust seasonings as needed. If the soup is too thick, add a splash of milk or stock to reach your desired consistency.
Serve the soup hot, garnished with chopped fresh parsley, if using. Pair with crusty bread for a comforting meal.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 665 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
