Turkey Corn Chowder
Warm up your soul with this hearty Turkey Corn Chowder—a comforting bowl of creamy goodness that's perfect for making the most out of leftover turkey. Loaded with crispy bacon, tender potatoes, sweet corn, and a medley of aromatic vegetables, this chowder strikes the perfect balance of savory and rich flavors. Thickened with a touch of heavy cream and subtly spiced with smoked paprika, it delivers a luscious texture and depth of flavor with every spoonful. Ready in just an hour, this easy-to-follow recipe creates a satisfying meal for up to six servings, making it ideal for cozy family dinners or holiday leftovers. Garnish with fresh parsley and crunchy bacon bits for the ultimate finishing touch, and pair it with warm crusty bread for the perfect accompaniment. Turkey Corn Chowder isn't just a soup—it's a hug in a bowl that will keep you coming back for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery stalks, diced
- 1 medium Carrot, diced
- 2 large Russet potatoes, peeled and diced
- 4 cups Chicken or turkey broth
- 2 cups Frozen or fresh corn kernels
- 3 cups Cooked turkey, shredded or diced
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Dice the bacon into small pieces and place it in a large pot or Dutch oven over medium heat. Cook until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pot.
Melt the butter in the same pot with the bacon drippings. Add the diced onion, celery, and carrot, and sauté for 5-7 minutes until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot along with the chicken or turkey broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
In a small bowl, whisk together the heavy cream and flour until smooth. Gradually stir the mixture into the soup to thicken it.
Add the corn, cooked turkey, salt, black pepper, and smoked paprika to the pot. Stir well to combine, then let the soup simmer for 10 more minutes to allow the flavors to meld together.
Taste the soup and adjust the seasonings as needed. Ladle into bowls and garnish with the reserved crispy bacon and fresh parsley, if desired.
Serve warm with crusty bread or a side salad, and enjoy your flavorful Turkey Corn Chowder!
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 5842 mg | 254% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 39.7 g | ||
| Protein | 261.9 g | 524% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 398 mg | 31% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 7243 mg | 154% | |
*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.
