Hearty Turkey Corn Chowder
This hearty turkey corn chowder is a filling, creamy bowl of delicious flavors and textures. Loaded with tender chunks of turkey and classic veggies in a rich, creamy soup, it's the best way to use up your leftover turkey!
Calories:
Ingredients
- 3 cups turkey, diced
- 2 large potatoes, peeled, diced into ½" chunks
- 3 celery stalks, sliced
- 2 carrots, peeled, sliced
- 1 large onion, chopped
- ¼ cup butter
- 2 tsp garlic salt
- 1 tsp thyme
- 1 tsp pepper
- ⅓ cup all purpose flour
- (2) 15 oz can whole kernel corn, drained
- 4 cups chicken broth
- 2 cups heavy cream
Instructions
- 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.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Reheat all the chowder in a pot over medium-low heat or microwave individual portions at 1-minute intervals.
- Dice the turkey breast while it's cold to ensure you're able to cut it into cubes rather than shredding it.
- To avoid stinging eyes, refrigerate your onions for about 30 minutes before dicing them.
- Be sure to cook your roux until the flour smell is gone. However, don't cook it too long. The darker a roux gets, the less thickening power it has.
- I recommend heavy cream for this hearty chowder. Half-and-half or milk will make a much thinner dish.