Turkey Chowder Recipes

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TURKEY-POTATO CHOWDER RECIPE



Turkey-Potato Chowder Recipe image

This rich and creamy homemade chowder is a delicious way to use up that leftover holiday turkey. It'll be on the table in 35 minutes and will soar to the top of your family's favorite soup list.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 13

2 cups peeled and diced potatoes
2 cups frozen mixed vegetables
¼ cup chopped onion
¼ cup finely chopped celery
1 teaspoon chopped fresh parsley
2 cups Swanson® Chicken Broth
1 ½ cups diced cooked turkey
½ teaspoon poultry seasoning
¼ cup all-purpose flour
1 ½ cups fat free half-and-half
½ teaspoon sriracha chili garlic sauce
salt and pepper to taste
2 slices bacon - cooked and crumbled

Steps:

  • Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
  • Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
  • Ladle into soup bowls; garnish with crumbled bacon.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 40.7 g, Cholesterol 51.9 mg, Fat 6.6 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 869.7 mg, Sugar 6.3 g

TURKEY CHOWDER



Turkey Chowder image

Make and share this Turkey Chowder recipe from Food.com.

Provided by mmlwjr

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 teaspoon olive oil
1 onion, thinly sliced
1/4 cup chopped green pepper
3 medium carrots, diced
3 medium potatoes, peeled & diced
2 stalks celery, sliced
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon garlic
1/2 teaspoon sage
6 cups chicken stock
3 cups chopped leftover turkey or 3 cups chicken
1 can creamed corn
fresh parsley

Steps:

  • Heat oil in a large soup pot.
  • Saute onion & green pepper until onion slices are translucent.
  • Add carrots, potatoes, celery & spices.
  • Mix well.
  • Add stock & simmer for 15 min until potatoes & carrots are soft.
  • Add turkey, corn.
  • heat thoroughly but don't boil.
  • Just before serving stir in parsley.
  • May add salt & pepper at this time to taste.

Nutrition Facts : Calories 256.8, Fat 4.2, SaturatedFat 1, Cholesterol 7.2, Sodium 611, Carbohydrate 47.2, Fiber 4.8, Sugar 9.8, Protein 10.2

TURKEY CHOWDER



Turkey Chowder image

I tried this chowder after an ice skating party, and when I went back for more it was long gone. It is rich and creamy and absolutely melts in your mouth. It is expected and devoured at every family gathering I have, there is never any left over, and always people asking for more.

Provided by barefootcountrygirl

Categories     Chowders

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 cup finely chopped green onion
1 cup finely chopped carrot
1 cup finely chopped celery
1/4 cup butter
1/4 cup flour
2 cups turkey broth or 2 cups chicken bouillon
2 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon white pepper
1 dash cayenne pepper
2 cups diced cooked turkey (canned turkey works just as well, I use about four of those "tunafish" sized cans)

Steps:

  • Saute onions, carrots, celery in butter until soft but not brown.
  • Blend in flour.
  • Gradually stir in broth, then half& half.
  • Cook, stirring constantly, until mixture thickens.
  • Stir in salt, pepper, cayenne, and turkey.
  • Stir a few minutes until turkey is heated through.
  • Devour!

EASY SOUTHWEST TURKEY CHOWDER



Easy Southwest Turkey Chowder image

Easy, creamy, cheesy and ready to serve in 40 minutes-that's how we like our turkey chowder! We're pretty sure you'll like it, too.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 5 servings, 1 cup each

Number Of Ingredients 12

3 slices OSCAR MAYER Turkey Bacon, cut into 1/2-inch-thick slices
1/2 cup chopped onions
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 large baking potato (1/2 lb.), cut into 1/2-inch pieces
1 cup frozen corn
1/4 cup KRAFT Light Mayo
1 tsp. chopped canned chipotle peppers in adobo sauce
1 Tbsp. flour
1 cup fat-free milk
1/4 lb. cooked turkey breast, chopped
2 cups tightly packed baby spinach leaves
2/3 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Cook bacon and onions in Dutch oven or large deep skillet on medium heat 3 to 4 min. or until onions are crisp-tender, stirring occasionally. Add broth, potatoes and corn; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender.
  • Whisk mayo, peppers and flour in medium bowl until blended. Gradually stir in milk. Add to ingredients in Dutch oven along with the turkey; cook on medium heat 5 min. or until heated through and slightly thickened, stirring constantly. Remove from heat; stir in spinach.
  • Serve topped with cheese.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

TURKEY CORN CHOWDER RECIPE



Turkey Corn Chowder Recipe image

This Turkey Corn Chowder Recipe is so easy to throw together and is a perfect way to put those Thanksgiving leftovers to use!

Provided by Camille Beckstrand

Categories     Main Course

Time 45m

Number Of Ingredients 13

4 Russet potatoes (diced)
2 Tablespoons butter
1 onion (diced)
2 teaspoons minced garlic
4 ounces green chiles
2 cups half and half
14 ounces chicken broth
10.5 ounces cream of chicken soup
15 ounce can corn (do not drain)
4 cups cooked turkey
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese (for topping)

Steps:

  • Place diced potatoes in a large stock pot.
  • Add enough water to the pot so that the tops of the potatoes are covered.
  • Turn the heat on high and bring water to a boil.
  • Reduce heat to medium low and cover the pot with a lid.
  • Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
  • Drain potatoes and place in a large bowl.
  • Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
  • Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
  • Serve topped with shredded cheddar cheese.

Nutrition Facts : Calories 599 kcal, Carbohydrate 46 g, Protein 47 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 149 mg, Sodium 1673 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

TURKEY CORN CHOWDER



Turkey Corn Chowder image

The smoked turkey in this recipe adds a great flavor, but you can use cooked chicken if you prefer.

Provided by sharon

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 9

3 potatoes, peeled and diced
2 smoked turkey legs
¼ cup butter
1 large onion, chopped
3 tablespoons all-purpose flour
1 (32 ounce) carton chicken broth
1 (16 ounce) package frozen corn
1 quart light cream
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
  • Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 35.3 g, Cholesterol 110.7 mg, Fat 26 g, Fiber 3.5 g, Protein 23.8 g, SaturatedFat 14.1 g, Sodium 677.2 mg, Sugar 4.1 g

TURKEY CORN CHOWDER



Turkey Corn Chowder image

This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings (4 quarts).

Number Of Ingredients 18

1 pound thick-sliced bacon strips, chopped
3 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, chopped
1/2 cup chopped red onion
1 bay leaf
1/4 cup all-purpose flour
1 carton (32 ounces) chicken stock
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, softened
3/4 cup whole milk
3/4 cup heavy whipping cream
3-1/2 cups frozen corn (about 17.5 ounces)
2-1/2 cups cubed cooked turkey
2 cups refrigerated shredded hash brown potatoes (about 10 ounces)
3/4 cup turkey gravy
1 tablespoon dried parsley flakes
Thinly sliced green onions, optional

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.

Nutrition Facts : Calories 289 calories, Fat 19g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

TURKEY CHOWDER



Turkey Chowder image

Ready-to-serve cream of potato soup makes this turkey chowder quick to prepare. Add corn and VELVEETA to the mix, and savor it as slowly as you like.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 7 servings, about 1 cup each

Number Of Ingredients 8

1 can (10-3/4 oz.) condensed cream of potato soup
2 cups milk
1 can (11 oz.) corn, drained
2 cups chopped cooked turkey
1 cup sliced carrots
1 Tbsp. dried minced onion
1/2 tsp. celery seed
6 oz. VELVEETA, cut into 1/2-inch cubes

Steps:

  • Mix soup and milk in large saucepan until blended.
  • Add remaining ingredients; stir. Bring to boil on medium-high heat; simmer on medium-low heat 10 to 15 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 660 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 8 g, Protein 20 g

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