Turkey Chowder Recipe

This Turkey Chowder is a comforting bowl of creamy goodness, perfect for chilly evenings or quick weeknight dinners. Rich with tender turkey, hearty vegetables, and a velvety broth, every spoonful is a blend of savory flavors and satisfying textures. Ready in just 30 minutes, it’s a fuss-free recipe that doesn’t skimp on taste or nourishment.

The creamy base, infused with hints of herbs and spices, pairs beautifully with the subtle sweetness of carrots and the earthy bite of potatoes. Each serving is packed with 429 calories of wholesome energy, making it both indulgent and nourishing. Warm, filling, and brimming with flavor, this chowder is a cozy hug in a bowl that’s sure to become a family favorite.

Ingredients for Turkey Chowder

• 4 Tablespoons (55 g) butter (unsalted preferred)
• 1 large onion, finely chopped
• 3 large cloves garlic, minced
• 6 Tablespoons (50 g) all-purpose flour (or gluten-free flour as a substitute)
• 4 cups chicken stock (low-sodium recommended)
• 3 cups (465 g) white potatoes, diced smaller than ½ inch (Yukon Gold or Russet work well)
• 1 cup (115 g) sliced carrots (about 1 large carrot)
• 3 cups (375 g) cooked, shredded turkey (leftover turkey or rotisserie chicken works great)
• 2 ½ cups (350 g) frozen sweet corn (fresh corn can be used if in season)
• 1 ½ cups (355 ml) heavy cream (half-and-half can be substituted for a lighter option)
• 4 oz (113 g) canned mild or medium chili peppers (diced green chilies work too)
• 1 teaspoon smoked paprika (adds a rich, smoky flavor)
• ½ teaspoon poultry seasoning (or a mix of thyme, sage, and rosemary)

Step-by-Step Instructions

1. In a large, heavy-bottomed pot (preferably a cast iron Dutch oven), melt the butter over medium-high heat.
2. Add the onion and cook until soft, about 5 minutes, stirring occasionally.
3. Add the garlic and cook, stirring frequently, until fragrant (about 30 seconds).
4. Sprinkle the contents of the pot with the flour and stir until smooth, about 1 minute, to create a roux.
5. Add the chicken stock, potatoes, and carrots. Bring to a boil, scraping the bottom of the pan to incorporate any browned bits.
6. Add the remaining ingredients: turkey, corn, heavy cream, chili peppers, smoked paprika, and poultry seasoning. Return to a boil and cook for 5 minutes, stirring occasionally.
7. Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the potatoes and carrots are tender and the chowder has thickened.
8. Serve warm, garnished with fresh herbs or a sprinkle of paprika if desired.

Pair It Perfectly: Serving Suggestions

This hearty Turkey Chowder pairs wonderfully with a slice of crusty bread or a side of buttery garlic toast for dipping. For a lighter option, serve it alongside a crisp green salad tossed with a tangy vinaigrette. A sprinkle of fresh parsley or grated Parmesan on top adds a burst of flavor and color.

Make It Last: Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally to prevent sticking. If the chowder thickens too much, add a splash of chicken stock or water to reach your desired consistency.

Customize Your Chowder: Recipe Variations

Feel free to swap out the turkey for shredded chicken or even diced ham for a different twist. If you prefer a vegetarian version, omit the turkey and use vegetable stock instead of chicken stock. For a creamier texture, blend a portion of the soup before adding the heavy cream. Don’t be afraid to experiment with your favorite veggies!

Time-Saving Tips for Busy Cooks

To speed up prep, use pre-diced potatoes and pre-sliced carrots available in the produce section. If you don’t have cooked turkey on hand, grab a rotisserie chicken from the store and shred it. Alternatively, cook the turkey in a slow cooker the day before so it’s ready to go when you start this recipe.

Turkey Chowder

Rahat

This Turkey Chowder is a comforting bowl of creamy goodness, perfect for chilly evenings or quick weeknight dinners. Rich with tender turkey, hearty vegetables, and a velvety broth, every spoonful is a blend of savory flavors and satisfying textures.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Calories 429 kcal

Ingredients

  

1x2x3x

• 4 Tablespoons butter 55 g
• 1 large onion
• 3 large cloves garlic
• 6 Tbsp all-purpose flour 50 g
• 4 cups chicken stock
• 3 cups white potatoes 465 g, diced smaller than ½ inch
• 1 cup sliced carrots 115 g, about 1 large carrot
• 3 cups cooked, shredded turkey 375 g
• 2 ½ cups frozen sweet corn 350 g
• 1 ½ cups heavy cream 355 ml
• 4 oz canned mild or medium chili peppers 113 g
• 1 teaspoon smoked paprika
• ½ teaspoon poultry seasoning

Instructions

 

• In a large, heavy-bottomed pot (preferably a cast iron dutch oven), melt butter over medium-high heat.
• Add onion and cook until soft, about 5 minutes.
• Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
• Sprinkle the contents of the pot with the flour and stir until smooth, about 1 minute.
• Add chicken stock, potatoes, and carrots, and bring to a boil, scraping the bottom of the pan.
• Add remaining ingredients, return to boil and cook for 5 minutes, stirring occasionally.
• Reduce heat and simmer 30 minutes.
• Serve.

Nutrition

Calories: 429kcalCarbohydrates: 29gProtein: 9gFat: 32gSaturated Fat: 19gCholesterol: 106mgSodium: 331mgPotassium: 723mgFiber: 3gSugar: 3gVitamin A: 1272IUVitamin C: 15mgCalcium: 84mgIron: 5mg

Keyword chowder, comfort food, creamy, soup, turkey

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