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Turkey Corn Chowder

Bowl of creamy turkey corn chowder topped with chives and cheddar
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Leftover turkey, sweet corn and Yukon Gold potatoes simmered in a lightly smoky, thyme-scented broth, thickened by mashing part of the vegetables and finished with milk and cream. Hearty, creamy and made in one pot.

Ingredients

Scale

Aromatics

  • 3 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme

For the Chowder

  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken or turkey broth
  • 1 1/2 lb Yukon Gold potatoes, cut in 1/2-inch cubes
  • 1 bay leaf
  • 3 cups corn kernels, fresh or frozen
  • 3 cups chopped cooked turkey

To Finish

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • kosher salt and black pepper to taste
  • 2 tbsp chopped fresh chives
  • 1/2 cup shredded sharp cheddar (optional)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Cook the onion, celery and bell pepper for 6 minutes until softened, then add the garlic, smoked paprika and thyme and cook 1 minute.
  2. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth until smooth.
  3. Add the potatoes and bay leaf, bring to a boil, then cover and simmer for 15 minutes until the potatoes are just tender.
  4. Add the corn and simmer 5 minutes more.
  5. Remove the bay leaf. Mash about a quarter of the potatoes and corn against the side of the pot to thicken the chowder.
  6. Stir in the turkey, milk and cream and heat gently without boiling for about 5 minutes, until the chowder reaches 165°F (74°C).
  7. Season with salt and pepper and serve topped with chives and cheddar, if using.

Notes

Refrigerate for up to 4 days. For freezing, freeze the base before adding the milk and cream for up to 3 months. Reheat gently, without boiling, until it reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/turkey-corn-chowder/