Creamy Turkey Chowder Recipe
This turkey chowder recipe with corn and bacon is the best recipe for turning those Thanksgiving leftovers into a delicious creamy soup!
Servings: 8 people
- 2-4 slices thick bacon strips cut into small pieces
- 3-4 cups leftover turkey shredded
- 5 small potatoes chopped
- 3 large carrots chopped
- 1 yellow onion chopped small
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp thyme powder
- 4 cups chicken stock
- 12 oz frozen corn
- 1 cup whipping cream
- 1/2 cup cheddar cheese
- 1 1/2 tbsps flour
Cut the bacon into small strips and saute it in a deep pan on medium high heat. Render the fat for about 5 mins.
Add the onions and cook for 5 mins.
Add the turkey, potatoes, carrots, thyme, salt and pepper and stir it well. Add the chicken broth, stir and cover. Cook for 10-15 mins or until the vegetables are tender.
Remove the pan lid and add the heavy cream and cheese. Stir well. Let it simmer for 5 mins.
Take a couple tablespoons of liquid from the soup and put it into a small ramekin. Mix the flour into this liquid with a fork or whisk and mix it well into a paste making sure there are no lumps. Return this paste into the soup. Mix it well.
Cook for 5-10 mins and taste for salt and pepper. Add more if needed.
Remove from heat and serve.
Calories: 414kcal | Carbohydrates: 43g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 404mg | Potassium: 1028mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4350IU | Vitamin C: 32mg | Calcium: 106mg | Iron: 2mg