Creamy Turkey-Corn Chowder
Ingredients
- 1/4 cup butter ⓘ
- 2 large onions, chopped ⓘ
- 3 tablespoons minced fresh garlic ⓘ
- 2 celery ribs, diced ⓘ
- 1 jalapeno pepper, seeded and finely chopped (optional) ⓘ
- 1 -2 teaspoon dried chili pepper flakes, to taste (optional) ⓘ
- 1 -3 teaspoon dried thyme ⓘ
- 4 large potatoes (peeled and cubed) ⓘ
- 2 cups chicken broth or 2 cups turkey broth ⓘ
- 5 cups half-and-half cream or 5 cups full-fat milk ⓘ
- 2 tablespoons oxo chicken bouillon powder or 2 chicken bouillon cubes ⓘ
- 2 (15 ounce) cans whole kernel corn, drained ⓘ
- 2 (14 ounce) cans cream-style corn ⓘ
- 1/3 cup grated parmesan cheese, plus more ⓘ
- parmesan cheese, for topping ⓘ
- 5 cups chopped cooked turkey ⓘ
- salt and black pepper ⓘ
- 1/3 cup whipping cream ⓘ
Instructions
- In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
- Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
- Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
- Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.
Nutrition & Diet Analysis (per serving)
947
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).