Turkey Chowder Soup

Imagine the comforting aroma of turkey chowder soup wafting through your kitchen, a delightful blend of tender turkey, sweet corn, and hearty potatoes.

This simple, satisfying dish comes together with ease, perfect for a cozy night in.

As the ingredients meld in the pot, transforming into a rich and creamy chowder, you’ll find warmth and comfort in every spoonful.

Let’s bring this delicious soup to life and savor its hearty goodness!

Kitchen Tools Required

• 1 Large Pot
• 1 Knife
• 1 Cutting Board
• 1 Ladle
• 1 Wooden Spoon

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 1 cup celery, diced
• 2 cups potatoes, peeled and cubed
• 3 cups turkey, cooked and shredded
• 4 cups chicken broth
• 1 cup corn kernels
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme, dried

Cook & Prep Time

To efficiently manage your time while preparing Turkey Chowder Soup, follow this timeline:

1. Reading Instructions and Gathering Ingredients (5 minutes)
   • Review the recipe and gather all necessary ingredients and equipment.
2. Preparation (15 minutes)
   • Chop 1 cup of onion.
   • Dice 1 cup of celery.
   • Peel and cube 2 cups of potatoes.
3. Cooking Process (30 minutes)
   • 0:00 – 5:00: Heat 2 tablespoons of olive oil in a large pot over medium heat.
   • 5:00 – 10:00: Add chopped onions and diced celery to the pot and sauté until soft.
   • 10:00 – 15:00: Stir in cubed potatoes and cook for another 5 minutes.
   • 15:00 – 30:00: Add 3 cups of cooked and shredded turkey and 4 cups of chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Additional Cooking (10 minutes)
   • 30:00 – 35:00: Stir in 1 cup of corn kernels and 1 cup of heavy cream.
   • 35:00 – 40:00: Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of thyme. Let the soup simmer until thickened.
5. Resting and Serving (5 minutes)
   • 40:00 – 45:00: Remove from heat and let the soup rest for 5 minutes before serving.

Consider serving the soup with crusty bread for a complete meal.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onions and diced celery to the pot and sauté until soft.

Stir in the cubed potatoes and cook for another 5 minutes.

Add the cooked turkey and chicken broth to the pot.

Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Stir in the corn kernels and heavy cream.

Season the soup with salt, black pepper, and thyme.

Let the soup simmer for an additional 10 minutes until thickened.

Remove from heat and let it rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the creamy broth.
• Side Salad: A fresh, crisp salad complements the hearty soup with a revitalizing contrast.
• Roasted Vegetables: Adds extra flavor and nutrients while balancing the creamy texture of the chowder.
• Garlic Bread: Enhances the flavors of the soup with a hint of garlic.
• Cheese Toast: Melty cheese on toast provides a savory side that pairs well with the chowder.

Storage

To store Turkey Chowder Soup, refrigerate in an airtight container for up to 3 days.

For longer storage, freeze in portions.

Reheat gently on the stove, stirring occasionally.

Freezing

To freeze turkey chowder soup, let it cool completely.

Then transfer it to airtight containers.

Label with the date.

Freeze for up to three months.

Thaw overnight in the fridge.

Reheating

To reheat Turkey Chowder Soup, gently warm it on the stove over low heat.

Stir frequently. Avoid boiling to prevent curdling the cream.

Microwave in short intervals. Stir in between.

Final Thoughts

Turkey chowder soup is a delicious and comforting dish that makes excellent use of leftover turkey.

Its creamy texture and savory taste are perfect for a cozy meal.

You can easily customize the soup by adding your favorite vegetables or adjusting the seasoning to suit your preferences.

Serve it with crusty bread for a satisfying and complete meal.

Enjoy the warmth and heartiness of this soup with family and friends.

Frequently Asked Questions

Can I Use Turkey Broth Instead of Chicken Broth?

You can substitute turkey broth for chicken broth without compromising flavor. Use equal amounts for seamless integration. Turkey broth enhances richness, complements the dish’s profile, and maintains authentic consistency. Adjust seasoning if necessary for balanced taste.

What Can I Substitute for Heavy Cream?

You can substitute heavy cream with half-and-half or a mixture of milk and butter. Use 3/4 cup milk and 1/4 cup melted butter for each cup of heavy cream. This maintains richness and texture in your dish.

Is This Recipe Gluten-Free?

Yes, this recipe’s naturally gluten-free, assuming all ingredients, especially the chicken broth, are certified gluten-free. Always verify labels for hidden gluten sources. Stick to precise measurements and culinary techniques for a perfect, safe dish.

How Can I Make This Soup Spicier?

To increase the soup’s spice level, incorporate 1/2 teaspoon cayenne pepper or 1 teaspoon red pepper flakes while sautéing the onions and celery. You could also add a diced jalapeño for added heat and complexity.

Can I Use Fresh Corn Instead of Canned or Frozen?

Absolutely, use fresh corn. Cut kernels directly from the cob for ideal sweetness and texture. Guarantee even cooking by adding the fresh kernels with potatoes. This method elevates your dish with a delightful burst of flavor and freshness.

Turkey Chowder Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Equipment

• 1 Large pot
• 1 Knife
• 1 Cutting board
• 1 Ladle
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 cup onion chopped
• 1 cup celery diced
• 2 cup potatoes peeled and cubed
• 3 cup turkey cooked and shredded
• 4 cup chicken broth
• 1 cup corn kernels
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme dried

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and diced celery to the pot and sauté until soft.
• Stir in the cubed potatoes and cook for another 5 minutes.
• Add the cooked turkey and chicken broth to the pot.
• Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
• Stir in the corn kernels and heavy cream.
• Season the soup with salt, black pepper, and thyme.
• Let the soup simmer for an additional 10 minutes until thickened.
• Remove from heat and let it rest for 5 minutes before serving.

Notes

For best results, use leftover turkey from a holiday meal to enhance the flavor of the chowder. You can also add other vegetables like carrots or bell peppers for additional texture and nutrients. Adjust the seasoning to your taste and consider serving the soup with crusty bread for a complete meal.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.