Turkey Corn Chowder Recipes

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HEARTY TURKEY CORN CHOWDER



Hearty Turkey Corn Chowder image

Provided by Great Grub, Delicious Treats

Categories     Dinner     Lunch

Number Of Ingredients 13

3 cups turkey, (diced)
2 large potatoes, (peeled, diced into 1/2" chunks)
3 celery stalks, (sliced)
2 carrots, (peeled, sliced)
1 large onion, (chopped)
1/4 cup butter
2 tsp garlic salt
1 tsp thyme
1 tsp pepper
1/3 cup all purpose flour
(2) 15 oz can whole kernel corn, (drained)
4 cups chicken broth
2 cups heavy cream

Steps:

  • In a large dutch oven or sauce pan, melt butter and add celery, carrots and onions.
  • Cook until vegetables are soft, about 10 minutes.
  • Whisk flour, garlic salt, pepper and thyme together, add to pan, stir and cook for 2-3 minutes.
  • Slowly pour broth, heavy cream and diced potatoes into pan, stir.
  • Bring to a boil and cook for approximately 15 minutes.
  • Add turkey and corn. Stir and cook until heated thoroughly.
  • Remove from heat and enjoy.

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-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

SMOKY TURKEY CORN CHOWDER WITH BACON



Smoky Turkey Corn Chowder with Bacon image

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

Provided by Rhoda Boone

Categories     Soup/Stew     turkey     Thanksgiving     Kid-Friendly     Corn     Fall     Winter     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

6 slices bacon (4 ounces)
1 medium yellow onion, chopped
1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 red bell pepper, seeded and chopped
1/2 medium jalapeño, finely chopped, plus more to taste
1 teaspoon ground cumin
6 cups (48 ounces) homemade or store-bought low-sodium chicken or turkey broth
1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
Two 4-ounce cans mild diced green chiles, drained
2 teaspoons dried oregano
2 dried bay leaves
4 cups shredded turkey or rotisserie chicken
10 ounces frozen corn, thawed
3/4 cup half-and-half, plus more to taste
Sliced scallions, for serving
Chopped parsley, for serving

Steps:

  • In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
  • Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
  • Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  • Serve chowder topped with crumbled bacon, scallions, and parsley.

CREAMY TURKEY-CORN CHOWDER



Creamy Turkey-Corn Chowder image

This soup works well with cooked chicken in place of turkey. We like things super-spicy, you can omit the jalapeno and dried chili flakes if desired. I also add in some chili powder or curry powder (which ever I feel like at the time lol!) also but that is optional, you can use milk in place of half and half cream but I have to say it is not as good, or use both!

Provided by Kittencalrecipezazz

Categories     Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/4 cup butter
2 large onions, chopped
3 tablespoons minced fresh garlic
2 celery ribs, diced
1 jalapeno pepper, seeded and finely chopped (optional)
1 -2 teaspoon dried chili pepper flakes, to taste (optional)
1 -3 teaspoon dried thyme
4 large potatoes (peeled and cubed)
2 cups chicken broth or 2 cups turkey broth
5 cups half-and-half cream or 5 cups full-fat milk
2 tablespoons oxo chicken bouillon powder or 2 chicken bouillon cubes
2 (15 ounce) cans whole kernel corn, drained
2 (14 ounce) cans cream-style corn
1/3 cup grated parmesan cheese, plus more
parmesan cheese, for topping
5 cups chopped cooked turkey
salt and black pepper
1/3 cup whipping cream
garlic-flavored croutons (optional)

Steps:

  • In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
  • Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
  • Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
  • Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.

Nutrition Facts : Calories 1050.5, Fat 46.2, SaturatedFat 25.8, Cholesterol 206.9, Sodium 1815, Carbohydrate 111.4, Fiber 11.1, Sugar 13.1, Protein 56.6

TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE



Turkey and Corn Chowder with Bacon and Chipotle image

One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 27

5 ears corn on the cob
4 cups chicken stock
Herb bundle of parsley, dill and thyme
1 tablespoon olive or canola oil
6 slices good-quality bacon, chopped
2 cloves garlic, chopped
2 onions, chopped
1 large fresh bay leaf
2 tablespoons chipotle in adobo, pureed
1/2 cup masa or corn meal
1 1/2 cups heavy cream
One 4-ounce can diced green chiles
1 pound Buttermilk Brined Turkey Breast, recipe follows, or roast turkey breast, sliced and chopped into bite-size pieces
Salt and freshly ground black pepper
Crusty Portuguese rolls or toasted English muffins, for dunking
4 cups buttermilk
1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot
2 round tablespoons kosher salt
6 to 8 peppercorns
2 to 3 cloves garlic, crushed
1 lemon, sliced
A few sprigs chives, coarsely chopped
A few sprigs dill, coarsely chopped
A few sprigs parsley, coarsely chopped
3 boneless turkey breasts (about 2 1/2 pounds)
Olive or canola oil
Poultry seasoning

Steps:

  • Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.
  • In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.
  • Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.
  • Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.
  • For extra thick chowder, puree half of the corn kernels before adding to the soup.
  • Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
  • Preheat the oven to 325 degrees F.
  • Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

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 CHEDDAR CORN CHOWDER



Turkey Cheddar Corn Chowder image

After the holidays, and the usual turkey dinner, this is the soup that everyone is waiting for! I usually put the vegetables into a crockpot after they are softened and then add the turkey, stock and milk (though I still wait for the last 10 minutes of cooking before adding the corn and cheese). *This year I added the leftover from our Thanksgiving dinner to the soup: stuffing, mashed potatoes and scalloped corn (substituting these for the diced potatoes and creamed corn) and it was great! Plus it helped clear out the fridge!

Provided by Likkel

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup butter
1 cup onion, chopped
1 cup carrot, diced
1 cup potato, diced
1 cup celery, chopped
2 cups cooked turkey, diced
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley
2 cups chicken stock (or turkey)
4 cups nonfat milk
1 cup low-fat cheddar cheese
1 (14 ounce) can cream-style corn

Steps:

  • Saute vegetables in a Dutch oven over medium heat for about 5 minutes, or until just softened, then add the turkey.
  • Sprinkle flour and seasonings over the vegetable/turkey mixture. Blend in stock and milk, stirring until it reaches the boiling point. Turn the heat down to low and simmer for 15 minutes.
  • Add cheese and corn. Cover and cook at least 10 minutes to blend flavors.

Nutrition Facts : Calories 344.7, Fat 15.4, SaturatedFat 8.7, Cholesterol 64.3, Sodium 805.2, Carbohydrate 30.6, Fiber 2.3, Sugar 10.9, Protein 22

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

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