Hearty Turkey Corn Chowder

Hearty Turkey Corn Chowder

Here is a delicious Hearty Turkey Corn Chowder recipe that is perfect to make with leftover turkey. Not only is this chowder hearty, with all the turkey and veggies, it is delicious and filling as well.

Loaded with turkey, corn, carrots, celery and potatoes, this chowder is perfect on those cold winter days and nights.

We love soup and one of my all time favorites is potato cheese soup. It’s absolutely delicious. Try this one too. I know you will totally enjoy this hearty soup.

Easy Leftover Turkey Recipes

So, with that leftover turkey (assuming you might be like me and buy the biggest bird just so there will be leftovers), this is a delicious recipe to make. This is also delicious using chicken.

How To Make Leftover Turkey Corn Chowder

• In a large dutch oven or sauce pan, melt butter and add celery, carrots and onions.
• Cook until vegetables are soft, about 10 minutes.
• Whisk flour, garlic salt, pepper and thyme together, add to pan, stir and cook for 2-3 minutes.
• Slowly pour broth, heavy cream and diced potatoes into pan, stir.
• Bring to a boil and cook for approximately 15 minutes.
• Add turkey and corn. Stir and cook until heated thoroughly.
• Remove from heat and enjoy.

Try This Leftover Hearty Turkey Corn Chowder

Here are a few more delicious recipes that can be found on the blog: Easy Sausage Corn Bread Stuffing, Sour Cream Turkey Enchiladas, Spicy Chicken and Rice Soup, Three Bean Turkey Chili, plus many more delicious Recipes.

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Hearty Turkey Corn Chowder

Prep Time

30 mins

Cook Time

35 mins

 

Course: Dinner, Lunch

Cuisine: American

Keyword: Corn Chowder, Easy Leftover Turkey Recipes, Leftover Turkey Recipes, Soup, Turkey, Turkey Corn Chowder

Ingredients

• 3 cups turkey, diced
• 2 large potatoes, peeled, diced into 1/2" chunks
• 3 celery stalks, sliced
• 2 carrots, peeled, sliced
• 1 large onion, chopped
• 1/4 cup butter
• 2 tsp garlic salt
• 1 tsp thyme
• 1 tsp pepper
• 1/3 cup all purpose flour
• (2) 15 oz can whole kernel corn, drained
• 4 cups chicken broth
• 2 cups heavy cream

Instructions

1. In a large dutch oven or sauce pan, melt butter and add celery, carrots and onions.

2. Cook until vegetables are soft, about 10 minutes.

3. Whisk flour, garlic salt, pepper and thyme together, add to pan, stir and cook for 2-3 minutes.

4. Slowly pour broth, heavy cream and diced potatoes into pan, stir.

5. Bring to a boil and cook for approximately 15 minutes.

6. Add turkey and corn. Stir and cook until heated thoroughly.

7. Remove from heat and enjoy.

Here are a few pics that are the perfect size for pinning to Pinterest.

Enjoy, Terri

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