Description
This creamy and comforting Turkey Corn Chowder is a delightful way to transform leftover turkey into a hearty, one-pot meal. Packed with tender turkey, sweet corn, carrots, potatoes, and rich cream, this chowder offers a perfect balance of flavors and textures. Ideal for quick weeknight dinners or cozy lunches, it requires minimal prep and cooks in just 30 minutes, making it both convenient and satisfying.
Ingredients
Scale
Proteins and Dairy
- 3 slices streaky bacon, diced
- 1 ½ cups shredded cooked turkey
- 1 cup thickened cream (heavy cream)
Vegetables
- 2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled & sliced
- 250 g baby potatoes
- 1 ½ cups tinned or frozen corn kernels
- 4 sprigs fresh thyme
Pantry
- 1 tablespoon plain flour (all purpose flour)
- 4 cups chicken stock (or chicken broth)
- 1 cup water
- Salt and pepper to taste
Garnish
- Parsley to serve
Instructions
- Cook the Bacon: Heat a deep large saucepan or Dutch oven over medium heat. Add the diced bacon (add a couple teaspoons of oil if bacon is lean) and sauté until the edges turn golden, releasing flavorful fat.
- Sauté Vegetables: Add finely chopped celery, onion, and minced garlic to the pan. Cook on medium-low heat for 2-3 minutes until the vegetables soften, releasing their aroma without browning.
- Add Flour: Sprinkle in the plain flour and stir thoroughly to combine with the sautéed mixture, creating a roux that will thicken the chowder.
- Incorporate Liquids and Vegetables: Slowly pour in the chicken stock while stirring constantly to prevent lumps from forming. Add the water next, then drop in fresh thyme sprigs, sliced carrots, and baby potatoes into the pot.
- Boil the Chowder: Increase heat to high and bring the mixture to a boil. Let it boil for 6 minutes to allow the potatoes and carrots to begin softening.
- Add Turkey and Corn: Stir in the shredded cooked turkey and corn kernels, then reduce heat to a gentle simmer to meld the flavors together.
- Finish with Cream: Slowly pour in the thickened cream while stirring to combine. Heat the chowder until it starts bubbling lightly, then simmer for about 1 minute to thicken slightly.
- Season: Add salt and freshly ground pepper to taste, adjusting for your preference.
- Serve: Ladle the chowder into bowls and garnish with fresh chopped parsley for a pop of color and freshness. Enjoy warm.
Notes
- This chowder is a perfect way to use up leftover turkey, making it an economical and delicious meal.
- One-pot recipe that simplifies cooking and cleanup.
- Ideal for relaxed days when you want comfort food without much effort.
- Can be made with tinned or frozen corn depending on availability.
Nutrition
- Serving Size: 636 g
- Calories: 582 kcal
- Sugar: 11 g
- Sodium: 688 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.04 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 133 mg
