Turkey Corn Chowder
One-pot meals always make life easier! This turkey corn chowder is also a great way to use leftover turkey meat or shredded chicken. This hearty and creamy soup will warm up the coldest days.
Equipment
- Large saucepan
- Mixing spoon
- Knife
- Cutting Board
- Ladle
Ingredients
- 1 Tbsp Unsalted butter
- 2 Garlic cloves minced
- 2 Medium celery ribs finely chopped, about a ½ cup
- 2 Medium shallots finely chopped, about a ¼ cup
- 2 Tbsp All-purpose flour
- 4 cups iO organic chicken broth
- 1 Bay leaf
- 2 tsp Dried thyme leaves
- 2 Large Idaho potatoes peeled, cut into 1" pieces (about 5 cups)
- 1 cup Half & half
- 4 cups Leftover or pre-cooked turkey breast meat
- 2 cups iO organic frozen sweet corn
- 1 tsp Salt
- Fresh thyme sprigs for garnish optional
Instructions
- In large saucepot, melt butter over medium-low heat. Add garlic, celery and shallots, and cook 4 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in flour. Cook 1 minute, stirring constantly. Gradually stir in broth. Stir in bay leaf and thyme.
- Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. Stir in half and half; simmer 6 minutes or until soup thickens slightly, stirring occasionally. Stir in turkey, corn and salt; simmer 2 minutes or until heated through. Remove bay leaf.
- To serve, ladle soup into bowls and garnish with thyme sprigs, if desired.
Video
Notes
- Not in the mood for turkey? Substitute chicken breast meat instead.
- Ground turkey could also be used in place of turkey breast meat.
- Looking for a lighter soup? Use iO organic whole or 2% milk instead of half & half.
Nutrition
Serving: 1gCalories: 364kcalCarbohydrates: 38gProtein: 35gFat: 8gSaturated Fat: 5gCholesterol: 100mgSodium: 718mgFiber: 5g
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