For an even richer flavor, use heavy cream instead of light cream. If you don't have smoked turkey legs, you can substitute with 2 cups of cooked, shredded turkey or chicken. To add a touch of heat, stir in a pinch of cayenne pepper or a dash of hot sauce to taste. Garnish with fresh parsley or chives for a pop of color and freshness. The chowder can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Turkey Corn Chowder
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS48
A hearty and comforting chowder featuring the smoky depth of turkey, perfectly balanced with sweet corn and creamy potatoes. A symphony of flavors that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol111 mg
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Fiber4 g
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Protein24 g
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Saturated Fat14 g
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Sodium677 mg
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Sugar4 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Place the diced potatoes in a saucepan and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, approximately 15-20 minutes. Drain the potatoes well and set aside.
02
Step
5 mins
While the potatoes are simmering, remove the meat from the smoked turkey legs. Discard the bones, skin, and any tendons. Chop the turkey meat into bite-sized pieces and set aside.
03
Step
8 mins
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.
04
Step
1 mins
Sprinkle the flour over the softened onions. Stir constantly with a wooden spoon or whisk until the flour is fully incorporated into the butter and onions, forming a roux. Continue cooking the roux, stirring constantly, for about 1 minute to cook out the raw flour taste.
05
Step
5 mins
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring occasionally. Add the cooked potatoes, chopped turkey meat, and frozen corn to the pot. Stir to combine.
06
Step
5 mins
Continue to simmer the chowder for about 5 minutes, allowing the flavors to meld together and the mixture to thicken slightly. Use a potato masher or an immersion blender to slightly mash some of the potatoes and corn, creating a creamier texture. Be careful not to over-mash, as you still want some chunks for texture.
07
Step
5 mins
Pour in the light cream and stir gently to combine. Return the chowder to a gentle simmer and cook for another 5 minutes, stirring frequently, being careful not to boil. Season to taste with salt and freshly ground black pepper. Adjust the seasoning as needed.
08
StepServe hot and enjoy!
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Adrien Gottlieb
Jun 26, 2025My kids loved this! It's a great way to get them to eat their vegetables.
Trenton Ratke
Jun 7, 2025I substituted coconut milk for the cream to make it dairy-free, and it was still delicious!
Chelsie Rohan
Apr 17, 2025I've made this several times, and it always turns out perfectly.
Idell Reilly
Feb 12, 2025I used leftover Thanksgiving turkey, and it was a great way to use it up.
Oma Conn
Feb 1, 2025This is now a staple in our house during the fall and winter months.
Dale Hammes
Jan 23, 2025I added a can of diced tomatoes for some extra acidity, and it was amazing.
Lucious Hills
Dec 1, 2024Easy to make and so flavorful. I highly recommend this recipe!
Marquise Hoppe
Nov 17, 2024This chowder is absolutely delicious! The smoked turkey adds so much depth of flavor.