Turkey and Corn Chowder
Cozy up with a bowl of rich and hearty Turkey and Corn Chowder, a delightful way to transform leftover turkey into a comforting meal. This creamy chowder brims with vibrant flavors and a medley of wholesome ingredients like tender russet potatoes, sweet corn, and aromatic herbs. A base of sautéed onion, celery, and carrot forms a fragrant foundation, while heavy cream adds luxurious depth and richness. Finished with a dash of thyme and paprika, this one-pot wonder is ready in just 50 minutes and perfect for warming up chilly evenings. Garnish with fresh parsley and serve with crusty bread for a satisfying, family-friendly dinner that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 6 cups chicken or turkey stock
- 3 medium russet potatoes, peeled and diced
- 2 cups frozen or canned corn kernels, drained
- 2 cups shredded cooked turkey
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter and heat the olive oil over medium heat.
Add the diced onion, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables, stirring constantly to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey stock while stirring to avoid lumps.
Add the diced potatoes to the pot, and bring the mixture to a boil. Reduce heat to a simmer and cook for 10-12 minutes until the potatoes are tender.
Stir in the corn kernels, shredded turkey, heavy cream, thyme, paprika, salt, and black pepper. Simmer for an additional 10 minutes, stirring occasionally.
Taste the chowder and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired. Serve alongside crusty bread for a complete meal.
Nutrition Facts
Calories |
4206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 11123 mg | 484% | |
| Total Carbohydrate | 450.3 g | 164% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 50.2 g | ||
| Protein | 222.3 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 7002 mg | 149% | |
*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.
