Creamy and Comforting: The Ultimate Turkey Corn Chowder Recipe

Turkey corn chowder is the ultimate comfort food, perfect for chilly evenings or using up leftover Thanksgiving turkey. This creamy, flavorful soup is packed with tender turkey, sweet corn, and hearty vegetables, all simmered in a rich and satisfying broth. This recipe is designed to be easy to follow, customizable to your preferences, and absolutely delicious.

## Why You’ll Love This Turkey Corn Chowder

* **Comforting and Creamy:** The creamy broth and hearty ingredients create a truly comforting and satisfying meal.
* **Perfect for Leftovers:** A fantastic way to use up leftover turkey from Thanksgiving or any other occasion.
* **Easy to Make:** This recipe is simple and straightforward, making it perfect for weeknight dinners.
* **Customizable:** Easily adapt the recipe to your liking by adding different vegetables, spices, or toppings.
* **Freezes Well:** Make a big batch and freeze it for future meals.

## Ingredients You’ll Need

* **Cooked Turkey:** 3 cups, shredded or diced. Leftover Thanksgiving turkey is ideal, but you can also use rotisserie turkey or turkey breast.
* **Corn:** 2 cups, fresh, frozen, or canned (drained). Fresh corn cut off the cob is the best option when in season, but frozen or canned corn works perfectly well.
* **Onion:** 1 medium, chopped. Yellow or white onion works well.
* **Celery:** 2 stalks, chopped.
* **Carrots:** 2 medium, peeled and chopped.
* **Potatoes:** 2 medium, peeled and diced. Yukon Gold or red potatoes are a good choice.
* **Garlic:** 2 cloves, minced.
* **Chicken Broth:** 6 cups. Use low-sodium broth to control the saltiness.
* **Heavy Cream:** 1 cup. This adds richness and creaminess. You can substitute half-and-half or milk for a lighter version.
* **Butter:** 2 tablespoons. For sautéing the vegetables.
* **All-Purpose Flour:** 2 tablespoons. To thicken the soup.
* **Dried Thyme:** 1 teaspoon.
* **Dried Rosemary:** 1/2 teaspoon.
* **Bay Leaf:** 1.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Chopped fresh parsley, green onions, crumbled bacon, shredded cheese, croutons, hot sauce.

## Step-by-Step Instructions

### 1. Prepare the Vegetables

* Chop the onion, celery, and carrots into small, even pieces. This ensures they cook evenly.
* Peel and dice the potatoes into bite-sized pieces. Place them in a bowl of cold water to prevent them from browning.
* Mince the garlic.
* If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it slightly. If using canned corn, drain it well.

### 2. Sauté the Aromatics

* In a large pot or Dutch oven, melt the butter over medium heat.
* Add the chopped onion, celery, and carrots to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

### 3. Create the Roux

* Sprinkle the all-purpose flour over the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help to thicken the chowder.

### 4. Add the Broth and Potatoes

* Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Make sure to scrape the bottom of the pot to release any browned bits.
* Add the diced potatoes, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a simmer.

### 5. Simmer and Thicken

* Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

### 6. Add the Turkey and Corn

* Remove the bay leaf from the pot.
* Stir in the shredded or diced turkey and corn. Cook for another 5-10 minutes, or until the turkey is heated through and the corn is tender.

### 7. Stir in the Cream

* Reduce the heat to the lowest setting.
* Stir in the heavy cream. Do not boil the chowder after adding the cream, as it can curdle.

### 8. Season and Serve

* Season the chowder with salt and pepper to taste. Start with a small amount and adjust as needed.
* Serve hot, garnished with your favorite toppings, such as chopped fresh parsley, green onions, crumbled bacon, shredded cheese, or croutons.

## Tips and Variations

* **Make it Lighter:** Substitute half-and-half or milk for the heavy cream to reduce the fat content. You can also use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the chowder instead of a roux.
* **Add More Vegetables:** Feel free to add other vegetables to the chowder, such as diced bell peppers, zucchini, or green beans.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to give the chowder a little kick.
* **Use Different Herbs:** Experiment with different herbs, such as sage, oregano, or marjoram.
* **Smoked Turkey:** Using smoked turkey will add a delicious smoky flavor to the chowder.
* **Vegetarian Option:** Substitute the turkey with cooked white beans or chickpeas for a vegetarian version. Use vegetable broth instead of chicken broth.
* **Thickening without Flour:** If you want to avoid using flour, you can blend a cup or two of the chowder with an immersion blender or in a regular blender and then return it to the pot. This will create a creamy and thickened texture.
* **Add Bacon:** Cook bacon until crispy, crumble it, and add it to the chowder for extra flavor and texture. You can also use bacon grease to sauté the vegetables.
* **Slow Cooker Turkey Corn Chowder:** You can easily adapt this recipe for the slow cooker. Sauté the vegetables as directed, then transfer them to the slow cooker. Add the remaining ingredients (except the heavy cream) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream during the last 30 minutes of cooking time.

## Serving Suggestions

* **Serve with Crusty Bread:** A slice of crusty bread is perfect for dipping into the creamy chowder.
* **Add a Side Salad:** A simple green salad or Caesar salad complements the richness of the chowder.
* **Top with Crackers:** Oyster crackers or saltine crackers are a classic addition to chowder.
* **Pair with Grilled Cheese:** A grilled cheese sandwich is a comforting and satisfying side dish.

## Make Ahead and Storage Instructions

* **Make Ahead:** You can prepare the chowder up to 2-3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently over medium heat, stirring occasionally.
* **Storage:** Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Turkey corn chowder freezes well. Allow the chowder to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate per serving)

(Note: Nutritional information can vary based on specific ingredients and portion sizes.)

* Calories: 350-450
* Fat: 20-30g
* Saturated Fat: 12-18g
* Cholesterol: 80-100mg
* Sodium: 500-700mg
* Carbohydrates: 25-35g
* Fiber: 3-5g
* Sugar: 8-12g
* Protein: 20-25g

## Frequently Asked Questions (FAQ)

**Q: Can I use canned creamed corn?**
A: While you can use canned creamed corn, it will make the chowder significantly sweeter and thicker. It’s best to stick with regular canned, frozen, or fresh corn for the best flavor and texture control.

**Q: Can I use milk instead of heavy cream?**
A: Yes, you can use milk or half-and-half instead of heavy cream for a lighter version. However, the chowder will be less creamy. You may also need to use a little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup if you use milk.

**Q: Can I make this chowder gluten-free?**
A: Yes, you can easily make this chowder gluten-free. Simply substitute the all-purpose flour with a gluten-free flour blend or use a cornstarch slurry to thicken the soup.

**Q: How do I prevent the potatoes from browning?**
A: After dicing the potatoes, place them in a bowl of cold water until you’re ready to add them to the pot. This will prevent them from oxidizing and turning brown.

**Q: Can I use a different type of potato?**
A: Yes, you can use different types of potatoes. Yukon Gold and red potatoes are good choices because they hold their shape well during cooking. Russet potatoes will work but may become a bit mushier.

**Q: How do I store leftover chowder?**
A: Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.

**Q: My chowder is too thick. How can I thin it out?**
A: If your chowder is too thick, simply add more chicken broth until it reaches your desired consistency.

**Q: My chowder is not thick enough. How can I thicken it?**
A: If your chowder is not thick enough, you can either simmer it uncovered for a longer period of time to allow some of the liquid to evaporate, or you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot during the last 10 minutes of cooking. Alternatively, you can blend a cup or two of the chowder and return it to the pot.

**Q: Can I add cheese to the chowder?**
A: Yes, you can add cheese to the chowder. Shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese are all good options. Stir in the cheese during the last few minutes of cooking, until it is melted and creamy.

## The Perfect Comfort Food Awaits

This Turkey Corn Chowder recipe is more than just a soup; it’s a warm hug in a bowl. Whether you’re using up Thanksgiving leftovers or simply craving a creamy, comforting meal, this recipe is sure to satisfy. With its easy-to-follow instructions and customizable options, you can create a delicious and hearty chowder that’s perfect for any occasion. So gather your ingredients, put on your apron, and get ready to enjoy the ultimate Turkey Corn Chowder experience!