Roast Turkey and Winter Vegetable Chowder
Warm up your winter nights with this hearty Roast Turkey and Winter Vegetable Chowder—a creamy, comforting soup that’s perfect for using up leftover roast turkey. Packed with a medley of seasonal vegetables like parsnips, potatoes, and carrots, this chowder is elevated by the rich flavors of fresh thyme, garlic, and a splash of heavy cream. Thickened with a hint of flour and simmered in a chicken or turkey stock base, it delivers a velvety texture while remaining delightfully wholesome. Ready in just an hour, this crowd-pleasing recipe is ideal for cozy family dinners or holiday leftovers. Serve it piping hot, garnished with fresh parsley, alongside crusty bread or crackers for the ultimate wintertime meal. Indulge in this flavorful dish that celebrates the best of comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 medium parsnips, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or turkey stock
- 1 cup heavy cream or half-and-half
- 2 cups leftover roast turkey, shredded
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts.
Add the diced onion, carrots, celery, and parsnips. Sauté for 6-8 minutes, stirring occasionally, until the vegetables soften.
Stir in the potatoes, corn, thyme leaves, and minced garlic. Cook for another 2 minutes, allowing the garlic to become fragrant.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1-2 minutes to eliminate the raw taste of the flour.
Gradually add the chicken or turkey stock, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle boil.
Reduce the heat to low, add the bay leaf, and simmer the soup for 20 minutes, or until the potatoes are fork-tender.
Stir in the shredded roast turkey, heavy cream, salt, and black pepper. Cook for an additional 5-7 minutes, ensuring the turkey is heated through and the chowder is creamy.
Remove and discard the bay leaf. Taste the chowder and adjust the seasoning if needed.
Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 664 mg | 222% | |
| Sodium | 6515 mg | 283% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 49.1 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 587 mg | 45% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5601 mg | 119% | |
*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.
