Creamy Turkey Corn Chowder
Cozy up with a comforting bowl of Creamy Turkey Corn Chowder, a hearty and flavorful recipe perfect for using up leftover turkey. This creamy chowder is brimming with tender chunks of turkey, sweet corn kernels, and hearty russet potatoes, all simmered in a velvety broth infused with aromatic thyme and a hint of garlic. Made with a handful of everyday ingredients, including fresh veggies, rich heavy cream, and a touch of butter, this one-pot meal is quick to prepare and ready in under an hour. Serve it piping hot, garnished with fresh parsley, alongside crusty bread or crackers for a satisfying family-friendly dinner that's both nourishing and delicious. Ideal for chilly evenings or post-holiday leftovers, this chowder is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 2 cups Cooked turkey
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 2 medium Russet potatoes, peeled and diced
- 5 cups Chicken or turkey broth
- 2 cups Frozen corn kernels
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme leaves (fresh or dried)
- 1 Bay leaf
- 2 tablespoons Chopped parsley (for garnish)
Instructions
In a large pot over medium heat, melt the butter until it begins to foam.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey broth, stirring constantly to prevent lumps.
Add the diced potatoes, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes or until the potatoes are tender.
Stir in the cooked turkey, frozen corn, salt, and black pepper. Simmer for another 5 minutes.
Reduce the heat to low and stir in the heavy cream. Cook for 2-3 minutes to heat through, but do not boil.
Remove the bay leaf. Taste and adjust seasoning, adding more salt or pepper as needed.
Ladle the chowder into bowls and garnish with chopped parsley. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5801 mg | 252% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 21.1 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5373 mg | 114% | |
*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.
