Savory Turkey Chowder
Cozy up with a bowl of hearty Savory Turkey Chowder, the perfect way to transform leftover turkey into a comforting one-pot meal that’s bursting with flavor. This creamy chowder features tender bites of shredded turkey, diced potatoes, sweet corn, and aromatic vegetables like onion, carrot, and celery, all simmered in a velvety broth enhanced with thyme and heavy cream. A touch of garlic and butter adds a rich depth of flavor, while fresh parsley provides the perfect finishing touch. Ready in under an hour, this filling soup is ideal for feeding a crowd, making it the ultimate comforting dish for chilly evenings or post-holiday meals. Serve it hot with crusty bread for a truly satisfying dining experience. Keywords: savory turkey chowder, leftover turkey recipes, creamy chowder, comforting soups, easy one-pot meals.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 6 cups chicken or turkey broth
- 3 medium potatoes, peeled and diced
- 3 cups cooked turkey, shredded or diced
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 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. Cook for about 2 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey broth while stirring constantly to prevent lumps from forming.
Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes or until the potatoes are tender.
Stir in the cooked turkey, heavy cream, thyme, salt, and black pepper. Let the chowder simmer for another 10 minutes, stirring occasionally.
Add the frozen corn kernels and cook for 5 minutes, just until heated through.
Taste the chowder and adjust the seasoning with additional salt and pepper if necessary.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1022 mg | 22% | |
*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.
