Turkey-Corn Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion, celery, and carrots, and cook until softened.
• STEP 2.Add diced turkey and cook until browned. Stir in garlic and cook for another minute.
• STEP 3.Add chicken broth, corn, potatoes, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
• STEP 4.In a separate saucepan, melt butter and whisk in flour to create a roux. Cook for a few minutes until golden brown.
• STEP 5.Slowly whisk in milk and cook until thickened. Stir the milk mixture into the soup pot.
• STEP 6.Simmer for an additional 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
• STEP 7.Serve the turkey-corn chowder hot, garnished with chopped fresh parsley or green onions.

Cooking Tips

• For extra flavor, you can use leftover roasted turkey instead of diced turkey.
• Feel free to add other vegetables like bell peppers or peas for added color and texture.
• If you prefer a thicker chowder, you can mash some of the potatoes with a fork to thicken the broth.

Storage and Serving

• Allow the chowder to cool completely before storing it in an airtight container.
• Refrigerate the chowder for up to 3 days.
• To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally.
• Serve the turkey-corn chowder with crusty bread or a side salad for a complete meal.