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Turkey Chowder

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Sam Merritt

Ingredients

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