Smoked Turkey and Corn Chowder
Dive into a bowl of creamy, smoky comfort with this hearty Smoked Turkey and Corn Chowder! Perfect for cooler days, this recipe combines tender smoked turkey, sweet bursts of corn, and chunks of russet potatoes in a velvety broth enriched with heavy cream and aromatic spices like thyme and smoked paprika. A soffritto of onion, celery, and carrots forms a flavorful base, while the addition of butter and flour creates an irresistibly silky texture. Quick to prepare in just under an hour, this rich and satisfying chowder is ideal for family dinners or entertaining guests. Garnished with fresh parsley, it’s a cozy and wholesome dish packed with vibrant flavors and perfect for savoring anytime.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large (diced) yellow onion
- 2 medium (diced) celery stalks
- 2 medium (diced) carrots
- 3 minced garlic cloves
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 2 large (peeled and diced) russet potatoes
- 2 cups frozen corn
- 2 cups smoked turkey (cooked and shredded)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons (for garnish) chopped fresh parsley
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the diced onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 2 minutes, stirring constantly to eliminate the raw flour taste.
Gradually pour in the chicken stock while whisking continuously to prevent lumps.
Add the diced potatoes to the pot and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the corn, shredded smoked turkey, heavy cream, thyme, smoked paprika, salt, and black pepper. Cook for another 10 minutes to allow the flavors to meld.
Taste the chowder and adjust salt and pepper as needed.
Ladle the Smoked Turkey and Corn Chowder into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 7096 mg | 309% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 44.7 g | ||
| Protein | 236.0 g | 472% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 7480 mg | 159% | |
*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.
