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Two bowls of Turkey and Corn Chowder.

Turkey And Corn Chowder

Chef Jenn
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup, Soup & Stews
Cuisine American
Servings 8 servings
Calories 333 kcal

Ingredients
  

For the corn broth:

  • 2 - 3 kernels removed
  • 2 cups water

For the chowder:

  • 4 slices bacon chopped
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup carrot diced
  • 2 cloves garlic minced
  • 3 cups low or no sodium chicken broth or use homemade turkey broth or stock
  • ½ teaspoon dried thyme
  • 4 cups corn kernels
  • 1 cup potatoes diced
  • ½ cup red bell pepper diced
  • 2 cups cooked turkey cubed
  • 2 cups milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour mixed ½ cup water
  • 1 teaspoon salt or to taste
  • ¼ teaspoon ground white pepper

Instructions
 

  • Cut kernels from 2-3 cobs (aim for 4 cups). Simmer the bare cobs in 2 cups of water for 15 minutes until the liquid reduces by half.
  • Cook the bacon in a medium pot until crispy. Remove and set aside, leaving about 2 tablespoons of bacon fat in the pot.
  • Add diced onion, celery, and carrot, cooking until the onions are soft. Add minced garlic and sauté for an additional minute.
  • Pour in the corn broth and turkey broth. Let it simmer for about 10 minutes.
  • Add potatoes, corn kernels, and turkey. Continue simmering for 15 minutes until the potatoes are tender.
  • Stir in diced red bell peppers, milk, and cream.
  • Mix 3 tablespoons of flour in a small bowl with 1/2 cup cold water. Gradually add this to the soup, stirring constantly. Simmer for about 5 minutes to thicken.
  • Adjust with salt and pepper as needed. Serve topped with the reserved crispy bacon.

Notes

Chef Jenn's Tips

  • Dried thyme pairs perfectly with cream, but if you have fresh thyme, add a few sprigs for extra flavor.
  • A hint of cayenne or red pepper flakes can spice up your soup.
  • Dice your potatoes small so they cook faster and make the chowder more refined and cohesive.
  • Lighten it up by using only milk instead of milk and cream.

Nutrition

Serving: 1.5cupsCalories: 333kcalCarbohydrates: 31gProtein: 17gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 561mgPotassium: 622mgFiber: 3gSugar: 8gVitamin A: 3612IUVitamin C: 22mgCalcium: 123mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword chowder, cream soup, creamy soup
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