Turkey Cheddar Corn Chowder
Creamy, hearty, and packed with comforting flavors, this Turkey Cheddar Corn Chowder is the perfect way to transform leftover turkey into a soul-warming meal. Featuring tender russet potatoes, sweet bursts of corn, and a luscious base of sharp cheddar cheese and heavy cream, this one-pot chowder is both satisfying and simple to make in just 45 minutes. A touch of smoked paprika adds a subtle depth, while green onion garnish brings a fresh, finishing touch. Whether you're looking for a cozy dinner idea or a crowd-pleasing way to use up holiday leftovers, this rich and flavorful chowder is sure to be a family favorite. Serve it hot with crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or turkey broth
- 2 medium Russet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups Frozen corn kernels
- 2 cups Cooked turkey, shredded or diced
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika (optional)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook the roux for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or turkey broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and let them cook for 10-12 minutes, or until fork-tender.
Stir in the frozen corn, cooked turkey, and heavy cream. Allow the chowder to heat through for 5-7 minutes, stirring occasionally.
Reduce the heat to low and slowly stir in the shredded cheddar cheese until fully melted and incorporated into the soup.
Season the chowder with salt, black pepper, and smoked paprika (if using). Adjust the seasonings to taste.
Ladle the chowder into bowls and garnish with sliced green onions, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
3625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 6709 mg | 292% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 36.0 g | ||
| Protein | 234.9 g | 470% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1904 mg | 146% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5632 mg | 120% | |
*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.
