Turkey and Corn Chowder

Cozy up with a bowl of rich and hearty Turkey and Corn Chowder, a delightful way to transform leftover turkey into a comforting meal. This creamy chowder brims with vibrant flavors and a medley of wholesome ingredients like tender russet potatoes, sweet corn, and aromatic herbs. A base of sautéed onion, celery, and carrot forms a fragrant foundation, while heavy cream adds luxurious depth and richness. Finished with a dash of thyme and paprika, this one-pot wonder is ready in just 50 minutes and perfect for warming up chilly evenings. Garnish with fresh parsley and serve with crusty bread for a satisfying, family-friendly dinner that’s as nourishing as it is delicious.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 None celery stalks, diced
• 1 large carrot, diced
• 3 None garlic cloves, minced
• 3 tablespoons all-purpose flour
• 6 cups chicken or turkey stock
• 3 medium russet potatoes, peeled and diced
• 2 cups frozen or canned corn kernels, drained
• 2 cups shredded cooked turkey
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

In a large pot or Dutch oven, melt the butter and heat the olive oil over medium heat.

Step 2

Add the diced onion, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables, stirring constantly to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or turkey stock while stirring to avoid lumps.

Step 6

Add the diced potatoes to the pot, and bring the mixture to a boil. Reduce heat to a simmer and cook for 10-12 minutes until the potatoes are tender.

Step 7

Stir in the corn kernels, shredded turkey, heavy cream, thyme, paprika, salt, and black pepper. Simmer for an additional 10 minutes, stirring occasionally.

Step 8

Taste the chowder and adjust seasoning if needed.

Step 9

Serve hot, garnished with fresh parsley if desired. Serve alongside crusty bread for a complete meal.

Nutrition Facts

Serving size	4077.1 grams (4077.1g)

Amount per serving	% Daily Value*
Calories	4207

Total Fat 170.00g	218%
Saturated Fat 81.90g	410%
Polyunsaturated Fat 1.30g
Cholesterol 722mg	241%
Sodium 11123mg	484%
Total Carbohydrate 450.30g	164%
Dietary Fiber 35.50g	127%
Total Sugars 50.20g
Protein 222.30g	445%

Vitamin D 0IU	0%
Calcium 517mg	40%
Iron 28mg	158%
Potassium 7002mg	149%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 21.1%

Carbs: 42.7%