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.
- 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
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.
- 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 whole or 2% milk instead of half & half.
Serving: 1gCalories: 364kcalCarbohydrates: 38gProtein: 35gFat: 8gSaturated Fat: 5gCholesterol: 100mgSodium: 718mgFiber: 5g