Turkey-Corn Chowder Recipe

Recipe By Slurrp

Turkey-Corn Chowder is a hearty and comforting soup that combines tender turkey, sweet corn, and creamy broth. This delicious chowder is packed with flavors and textures, making it the perfect dish for a cozy dinner or lunch. The tender turkey adds a savory element, while the sweet corn brings a burst of freshness. The creamy broth ties everything together, creating a satisfying and delicious meal.

4.7
30 Rating -
Rate
Non Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
Turkey-Corn Chowder
plan
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ingredients serve

Ingredients for Turkey-Corn Chowder Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Celery Stalks, Diced
  • 1/2 Carrots, Diced
  • 1/2 cup Diced Cooked Turkey
  • 3/4 cloves Cloves Garlic, Minced
  • 1 cup Chicken Broth
  • 1/2 cup Frozen Corn
  • 1/2 Potatoes, Peeled And Diced
  • 1/4 teaspoon Dried Thyme
  • 1/2 Bay Leaves
  • 3/4 tablespoon Butter
  • 3/4 tablespoon All Purpose Flour
  • 1/2 cup Milk
  • As required Salt And Pepper To Taste
  • as needed Chopped Fresh Parsley Or Green Onions For Garnish

Directions: Turkey-corn Chowder Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion, celery, and carrots, and cook until softened.
  • STEP 2.Add diced turkey and cook until browned. Stir in garlic and cook for another minute.
  • STEP 3.Add chicken broth, corn, potatoes, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
  • STEP 4.In a separate saucepan, melt butter and whisk in flour to create a roux. Cook for a few minutes until golden brown.
  • STEP 5.Slowly whisk in milk and cook until thickened. Stir the milk mixture into the soup pot.
  • STEP 6.Simmer for an additional 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
  • STEP 7.Serve the turkey-corn chowder hot, garnished with chopped fresh parsley or green onions.

Cooking Tips

  • For extra flavor, you can use leftover roasted turkey instead of diced turkey.
  • Feel free to add other vegetables like bell peppers or peas for added color and texture.
  • If you prefer a thicker chowder, you can mash some of the potatoes with a fork to thicken the broth.

Storage and Serving

  • Allow the chowder to cool completely before storing it in an airtight container.
  • Refrigerate the chowder for up to 3 days.
  • To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally.
  • Serve the turkey-corn chowder with crusty bread or a side salad for a complete meal.
Nutrition
value
367
calories per serving
14 g Fat24 g Protein34 g Carbs9 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    24g
  • Carbs
    34g
  • Fiber
    9g

MacroNutrients

  • Carbs
    34g
  • Protein
    24g
  • Fiber
    9g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    264mg
  • Iron
    3mg
  • Vitamin A
    58mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    104mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    33mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    76mg
  • Manganese
    < 1mg
  • Phosphorus
    267mg
  • Selenium
    11mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp