Description
This hearty Turkey Corn Chowder is a quick and comforting one-pot meal packed with tender turkey, sweet corn, potatoes, and carrots in a creamy, flavorful broth. Ready in just 30 minutes, it’s a perfect way to use up leftover turkey for a satisfying weeknight dinner.
Ingredients
- 2 tablespoons butter
- 1/2 tablespoon olive oil
- 1 yellow onion, diced
- 1 large carrot, thinly sliced
- Pinch of salt
- 2 to 3 cups diced or shredded cooked turkey
- 3 russet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon dried thyme
- 1¼ teaspoons salt, or to taste
- 1/4 teaspoon fresh ground pepper, or to taste
- 1 can (14.75 ounces) cream style sweet corn
- 1 can (15.25 ounces) sweet corn, rinsed
- 2 cups low sodium chicken broth
- 3 cups 2% milk
- Chopped fresh parsley, for garnish
Instructions
1. Heat butter and olive oil in a large soup pot over medium-high heat.
2. Add diced onions, sliced carrots, and a pinch of salt; cook for 3 minutes, stirring occasionally.
3. Stir in the diced turkey and potatoes; season with dried thyme, salt, and pepper.
4. Add cream style corn, sweet corn, chicken broth, and milk; bring mixture to a boil over high heat.
5. Reduce heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally.
6. Remove from heat and let the soup stand for a few minutes.
7. Stir, taste, and adjust seasoning as needed.
8. Garnish with chopped parsley and serve.
Notes
For added richness, substitute whole milk or half-and-half in place of 2% milk.
You can use leftover rotisserie chicken instead of turkey if preferred.
To make it vegetarian, omit the turkey and use vegetable broth.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.