Easy Turkey Corn Chowder

This delicious Easy Turkey Corn Chowder is a perfect, quick-cooking, and hearty recipe loaded with turkey, potatoes, and corn.

Turkey Corn Chowder Recipe by Katerina Petrovska

This recipe is basically a dump-and-cook soup. As in, you just dump it all in the pot and let it go to town for around 30 minutes! A thick and hearty chowder that comes together in a matter of minutes.

One other awesome factor? You don’t have to make it with just turkey! You can also use some leftover chicken, baked ham, shrimp! Whatever floats that soup boat.

Instructions for Easy Turkey Corn Chowder:

• Heat butter and olive oil in a large soup pot over medium-high heat.
• Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
• Stir in the turkey and potatoes; season with thyme, salt and pepper.
• Add cream style corn, sweet corn, chicken broth and milk; bring mixture to a boil over high heat.
• Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
• Remove from heat.
• Let stand several minutes.
• Give it a stir and taste for seasonings; adjust accordingly.
• Garnish with chopped parsley.
• Serve.

Other recipes you might like to try: Easy Loaded Cauliflower Soup, Lentil Soup High Protein, Broccoli Cheese Soup

Print

Easy Turkey Corn Chowder

This delicious Easy Turkey Corn Chowder is a perfect,quick-cooking, and hearty recipe loaded with turkey, potatoes, and corn.

Course Soup

Cuisine American

Keyword corn chowder, corn Quesadillas, Easy Recipe, easy turkey recipe, soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Calories 212kcal

Ingredients

• 2 tbsp butter
• 1/2 tbsp olive oil
• 1 yellow onion, diced
• 1 large carrot, thinly sliced
• pinch of salt
• 2-3 cups diced or shredded cooked turkey
• 3 russet potatoes, peeled and cut into 1-inch cubes (you can also use small potatoes cut in 1-inch pieces)
• 1 tsp dried thyme
• 1 1/4 tsp salt, or to taste
• 1/4 tsp 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

• Heat butter and olive oil in a large soup pot over medium-high heat.
• Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
• Stir in the turkey and potatoes; season with thyme, salt and pepper.
• Add cream style corn, sweet corn, chicken broth and milk; bring mixture to a boil over high heat.
• Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
• Remove from heat.
• Let stand several minutes.
• Give it a stir and taste for seasonings; adjust accordingly.
• Garnish with chopped parsley.
• Serve

Notes

Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. 

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