Description
This creamy turkey corn chowder is a comforting and hearty one-pot meal that’s perfect for using up leftover turkey. Featuring tender chunks of turkey, sweet corn, baby potatoes, carrots, and a rich creamy broth, this chowder is full of flavor and easy to prepare in just 30 minutes.
Ingredients
Scale
Meat 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
Pantry Staples
- 1 tablespoon plain flour (all purpose flour)
- 4 sprigs fresh thyme
- 4 cups chicken stock (or chicken broth)
- 1 cup water
- Salt and pepper to taste
- Parsley to serve
Instructions
- Cook the bacon: Heat a deep large saucepan or Dutch oven over medium heat, then add the diced bacon. If the bacon is lean, add a couple teaspoons of oil to prevent sticking. Sauté until the bacon starts to develop golden edges, releasing its flavorful fat.
- Sauté the vegetables: Add the finely chopped celery, onion, and minced garlic to the pan. Cook over medium-low heat for 2-3 minutes until the vegetables soften and become fragrant.
- Add the flour: Sprinkle in the plain flour and stir thoroughly to combine with the bacon and vegetables, creating a roux that will help thicken the chowder.
- Pour in liquids and add vegetables: Slowly pour in the chicken stock while stirring constantly to avoid lumps. Add the water, then toss in the fresh thyme sprigs, sliced carrots, and baby potatoes.
- Boil the chowder: Increase the heat to high and bring the mixture to a boil, letting it cook vigorously for 6 minutes so the potatoes start to soften.
- Add turkey and corn: Stir in the shredded cooked turkey and corn kernels, returning the mixture to a gentle simmer.
- Finish with cream: Lower the heat to medium-low, pour in the thickened cream, and stir well to combine. Heat the chowder until it just starts to bubble, then let it simmer for about 1 minute to meld the flavors.
- Season and serve: Taste and season with salt and pepper accordingly. Ladle the chowder into bowls and garnish with freshly chopped parsley before serving.
Notes
- This chowder is an excellent way to use leftover turkey, making it a budget-friendly and delicious option after holiday meals.
- The entire recipe comes together in about 30 minutes, requiring just one pot for easy cleanup.
- You can substitute frozen corn for tinned corn depending on availability without compromising flavor.
- If you prefer a thicker chowder, reduce the amount of water slightly or simmer longer until desired consistency is reached.
- For a dairy-free option, substitute thickened cream with coconut milk or a suitable plant-based alternative.
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
