Print

Turkey Chowder Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

This hearty Turkey Chowder is a comforting and flavorful soup that combines tender shredded turkey with creamy potatoes, sweet corn, and a touch of smoky spice. Perfect for using up leftover turkey, it features a rich base made with butter, flour, and chicken stock, thickened to creamy perfection with heavy cream and enhanced with mild chili peppers and smoked paprika for a subtle kick.

Ingredients

Scale

Base Ingredients

  • 4 Tablespoons butter
  • 1 large onion, diced
  • 3 large cloves garlic, minced
  • 6 Tablespoons all-purpose flour
  • 4 cups chicken stock

Vegetables

  • 3 cups white potatoes, diced smaller than ½ inch
  • 1 cup sliced carrots (about 1 large carrot)
  • 2 ½ cups frozen sweet corn

Protein & Dairy

  • 3 cups cooked, shredded turkey
  • 1 ½ cups heavy cream

Seasoning

  • 4 oz canned mild or medium chili peppers
  • 1 teaspoon smoked paprika
  • ½ teaspoon poultry seasoning

Instructions

  1. Prepare the Base: In a large, heavy-bottomed pot or cast iron dutch oven, melt 4 tablespoons of butter over medium-high heat until fully melted and beginning to bubble.
  2. Sauté Onion: Add the diced onion to the melted butter and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent browning.
  3. Add Garlic: Stir in the minced garlic and cook while stirring frequently for about 30 seconds, until fragrant but not browned.
  4. Create Roux: Sprinkle the 6 tablespoons of all-purpose flour evenly over the onion and garlic mixture, stirring continuously to form a smooth paste (roux). Cook for about 1 minute to remove the raw flour taste.
  5. Add Broth and Vegetables: Slowly pour in 4 cups of chicken stock while stirring to avoid lumps. Add the diced potatoes and sliced carrots. Increase heat and bring to a boil, scraping the bottom of the pot to loosen any browned bits.
  6. Incorporate Remaining Ingredients: Add the shredded turkey, frozen sweet corn, canned chili peppers, smoked paprika, and poultry seasoning. Stir well, then bring the mixture back to a boil.
  7. Simmer: Reduce the heat to low, cover partially, and simmer the chowder gently for 30 minutes to allow flavors to meld and the potatoes to cook through.
  8. Finish and Serve: Stir in the heavy cream and cook for an additional 5 minutes, stirring occasionally until the chowder is heated through and creamy. Adjust seasoning if needed and serve hot.

Notes

  • Using cooked, shredded turkey (such as leftovers) saves cooking time and adds great flavor.
  • The potatoes should be diced small to ensure they cook fully and blend well in the chowder.
  • Adjust the amount of chili peppers depending on your preferred spice level.
  • For a thicker chowder, you can mash some of the potatoes during simmering.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Use low-sodium chicken stock to reduce salt content if desired.

Keywords: turkey chowder, turkey soup, creamy chowder, leftover turkey recipe, comforting soup, easy winter soup, chicken stock soup

Find it online: https://servedbynora.com/turkey-chowder-recipe/