Description
A comforting and hearty turkey corn chowder made with tender diced turkey, creamy potatoes, sweet corn, and a rich blend of vegetables simmered in a velvety broth. Perfect for warming up on a cool day, this chowder combines classic flavors with a creamy texture that’s both satisfying and nourishing.
Ingredients
Scale
Chowder Base
- ¼ cup butter
- 3 celery stalks, sliced
- 2 carrots, peeled and sliced
- 1 large onion, chopped
Seasonings & Thickener
- 2 tsp garlic salt
- 1 tsp thyme
- 1 tsp black pepper
- ⅓ cup all purpose flour
Main Ingredients
- 3 cups turkey, diced
- 2 large potatoes, peeled and diced into ½-inch chunks
- 2 (15 oz) cans whole kernel corn, drained
- 4 cups chicken broth
- 2 cups heavy cream
Instructions
- Sauté Vegetables: In a large dutch oven or heavy saucepan, melt the butter over medium heat. Add the sliced celery, carrots, and chopped onion. Cook until the vegetables are softened, about 10 minutes, stirring occasionally to prevent sticking.
- Make the Roux: In a small bowl, whisk together the all-purpose flour, garlic salt, black pepper, and thyme. Gradually sprinkle this mixture into the pan with the vegetables while stirring continuously. Cook the mixture, stirring, for 2 to 3 minutes to remove the raw flour taste and form a thick base.
- Add Liquids and Potatoes: Slowly pour in the chicken broth and heavy cream while stirring to combine. Add the diced potatoes to the pot as well. Bring the mixture to a gentle boil, then reduce the heat slightly. Simmer for about 15 minutes until the potatoes are tender and the chowder begins to thicken.
- Add Turkey and Corn: Stir in the diced turkey and drained corn kernels. Continue to cook the chowder until the turkey is thoroughly heated and the corn is warmed through, about 5 more minutes.
- Finish and Serve: Remove the chowder from heat. Taste and adjust seasoning if necessary. Serve hot and enjoy the creamy, hearty turkey corn chowder.
Notes
- This chowder is best served fresh but can be refrigerated for up to 3 days.
- For a lighter option, substitute half-and-half or milk for the heavy cream.
- Add chopped fresh parsley or chives as a garnish for extra flavor and color.
- Leftover turkey or roasted chicken can be used as a substitute.
- If the chowder is too thick after refrigeration, thin it with a little additional chicken broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: turkey chowder, corn chowder, hearty soup, creamy chowder, turkey recipes, comfort food, autumn soup, easy dinner
