As the chill of autumn sets in, there’s nothing more comforting than a warm, hearty bowl of chowder. This turkey Corn Chowder Recipe is not just a simple meal; it’s a feast for the senses, delivering warmth, flavor, and nourishment in every spoonful. Packed with chunks of tender turkey and sweet corn, this cozy dish will quickly become a family favorite. If you’re searching for the ultimate comfort food to keep you warm throughout the season, look no further. Let’s dive into the delicious world of turkey corn chowder.
This chowder recipe has been a staple in my family for generations. I still remember my grandmother preparing it with turkey leftovers the day after Thanksgiving. As a child, I cherished those days when the aroma of simmering chowder filled our home, mingling with the crispness of the fall air seeping through the windows. It was during one of those memorable evenings, gathered around the kitchen table, that I learned the secret to a hearty chowder lies not just in fresh ingredients, but also in a sprinkle of love and a dash of nostalgia.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and versatility. You’ll love how the rich creaminess of the chowder melds with the delicate flavors of turkey, creating a comforting dish that’s both hearty and satisfying. Not to mention, it’s a fantastic way to use leftover turkey, making it a practical, no-waste solution after a holiday feast. This chowder is also naturally gluten-free, perfect for those with dietary restrictions. Whether you’re hosting a gathering or just looking for a cozy dinner option that appeals to all palates, this turkey Corn Chowder is sure to impress.
Ingredients Notes
The key to a flavorful chowder starts with fresh ingredients. You’ll need cooked turkey, whether roasted, grilled, or even leftover from the holidays. For the corn, fresh or frozen kernels work beautifully. If you’re using fresh corn, try to get ears that are in season for the best sweetness. For a vegetarian twist, substitute turkey with a medley of hearty vegetables like mushrooms and carrots. For those who prefer a creamier texture, adding an extra dollop of cream can add richness without overpowering the dish.
Recipe Steps
Step 1
Begin by preparing your ingredients — chop the turkey into bite-sized pieces and dice your onions and potatoes. Keep your corn kernels handy. Heat a large pot over medium heat and add a tablespoon of butter. Once melted, toss in the onions, stirring until they become translucent and aromatic, approximately 5 minutes.
Step 2
Add the diced potatoes to the pot, sprinkling a pinch of salt and pepper to begin building the flavor profile. Stir for 2-3 minutes, allowing the potatoes to coat in the buttery onion mixture.
Step 3
Pour in the chicken or vegetable broth, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, covering the pot, and let it cook for around 10-15 minutes or until potatoes are tender.
Step 4
Stir in the cooked turkey pieces and corn kernels, allowing them to warm through. Check the seasoning and adjust with more salt, pepper, or herbs to taste. Continue to simmer for another 5 minutes.
Step 5
Finally, add the cream (or a dairy-free alternative) and gently stir, allowing the chowder to thicken slightly. If you prefer an even thicker soup, a slurry of cornstarch and water can be added at this stage. Warm through for an additional 3-4 minutes before serving.
Storage Options
To store your leftover chowder, transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, divide into portions and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat until hot. Avoid microwaving as it may cause the cream to separate.
Variations & Substitutions
For those following a dairy-free diet, coconut milk or almond milk can replace the cream, lending a unique flavor twist to the chowder. Vegans can omit turkey and increase the potato content while adding a few handfuls of kale or spinach for an added nutritional boost. For a spicier kick, a dash of cayenne or chopped jalapeños can bring a delightful heat to the otherwise mellow flavors.
Serving Suggestions
This turkey corn chowder is versatile enough for any occasion. Serve it as a main dish alongside Crusty Bread or buttery biscuits for soaking up the delicious broth. Pair it with a crisp, green salad to balance the richness, making it a perfect lunch or dinner option. It’s also a comforting dish for potlucks or family gatherings, where you can easily double or triple the recipe to feed a crowd.
Frequently Asked Questions
What can I use as a substitute for turkey? If you don’t have turkey on hand, chicken makes an excellent substitute, whether you use rotisserie chicken, grilled chicken breasts, or leftovers. Alternatively, for a vegetarian option, tofu or tempeh can provide protein while mushrooms add an umami-rich flavor.
Can I make this chowder in advance? Absolutely! This chowder can be made a day ahead to save time on busy evenings. In fact, allowing it to rest overnight enhances the flavors as they meld together. Simply reheat the chowder over medium heat, adding a bit of broth if it’s too thick.
How can I thicken the chowder if it’s too thin? To thicken your chowder, mix a tablespoon of cornstarch with two tablespoons of cold water or broth and stir this slurry into the pot. Heat gently until the desired consistency is achieved. Alternatively, you can also puree a portion of the chowder and stir it back in for natural thickness.
Turkey Corn Chowder Recipe
Ingredients
Main Ingredients
- 1.5 pounds ground turkey lean
- 2 cups corn kernels fresh or frozen
- 1 cup heavy cream
- 3 cups chicken broth low sodium
- 1 tablespoon olive oil
Instructions
Preparation Steps
- In a large pot, heat olive oil over medium heat. Add turkey and cook until browned.
- Add corn kernels and continue to cook for another 5 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat and let it simmer for 15 minutes.
- Stir in heavy cream and cook for another 5 minutes until heated through.
