Turkey Chowder
Cozy up with a bowl of hearty Turkey Chowder, a comforting one-pot meal that's perfect for using up leftover turkey. Packed with tender vegetables like carrots, celery, and potatoes, and infused with the smoky flavor of crispy bacon, this rich and creamy soup is both satisfying and nourishing. A hint of fresh thyme and sweet corn kernels adds layers of flavor, while an optional splash of heavy cream gives it a velvety finish. Ready in just an hour, this chowder is ideal for a weeknight dinner or post-holiday indulgence. Serve it with crusty bread for the ultimate cold-weather comfort food that the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons butter
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 medium russet potatoes, peeled and diced
- 3 tablespoons all-purpose flour
- 5 cups chicken or turkey stock
- 2 cups whole milk
- 3 cups cooked turkey, shredded or diced
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot, melt the butter over medium heat. Add the diced bacon and cook until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
Add the chopped onion, celery, and carrots to the pot. Sauté for 5 minutes until softened and fragrant.
Stir in the diced potatoes and cook for another 2 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey stock while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Simmer for 15–20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Add the whole milk, cooked turkey, corn, fresh thyme, salt, and black pepper. Stir well and simmer for an additional 5 minutes.
For an extra creamy texture, stir in the heavy cream (optional) and heat through without boiling.
Taste and adjust seasoning as necessary.
Serve the chowder in bowls topped with the reserved crispy bacon and a sprinkle of fresh parsley. Pair with crusty bread, if desired.
Nutrition Facts
Calories |
4357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 11014 mg | 479% | |
| Total Carbohydrate | 402.1 g | 146% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 67.3 g | ||
| Protein | 314.7 g | 629% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1248 mg | 96% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 7619 mg | 162% | |
*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.
