Turkey Chowder

A creamy, simple, hearty turkey chowder that doubles as a great way to use up leftover turkey.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 429kcal

In a large, heavy-bottomed pot (preferably a cast iron dutch oven), melt butter over medium-high heat.
4 Tablespoons (55 g) butter
Add onion and cook until soft, about 5 minutes.
1 large onion
Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
3 large cloves garlic
Sprinkle the contents of the pot with the flour and stir until smooth, about 1 minute.
6 Tbsp (50 g) all-purpose flour
Add chicken stock, potatoes, and carrots, and bring to a boil, scraping the bottom of the pan.
4 cups chicken stock, 3 cups (465 g) white potatoes, 1 cup (115 g) sliced carrots
Add remaining ingredients, return to boil and cook for 5 minutes, stirring occasionally.
3 cups (375 g) cooked, shredded turkey, 2 ½ cups (350 g) frozen sweet corn, 1 ½ cups (355 ml) heavy cream, 4 oz (113 g) canned mild or medium chili peppers, 1 teaspoon smoked paprika, ½ teaspoon poultry seasoning
Reduce heat and simmer 30 minutes.
Serve.