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Turkey Corn Chowder

Turkey Corn Chowder
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This hearty turkey corn chowder is a delicious way to use leftover turkey. It’s a comforting and flavorful soup, perfect for a cozy meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 6 cups turkey broth
  • 2 cups cooked turkey, shredded or diced
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 cup diced potatoes
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
  2. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle flour over the vegetables and stir well. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
  4. Gradually whisk in the turkey broth, ensuring no lumps form. Bring to a simmer, stirring occasionally.
  5. Add the cooked turkey, corn kernels, and diced potatoes. Bring back to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
  6. Reduce heat to low. Stir in the heavy cream and dried thyme. Heat through for 5 minutes, but do not boil.
  7. Season with salt and black pepper to taste.
  8. Ladle into bowls and garnish with fresh chopped parsley before serving.

Notes

  • For a thicker chowder, you can mash some of the potatoes against the side of the pot.
  • Feel free to add other vegetables like bell peppers or green beans.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/turkey-corn-chowder/