American•comfort
Turkey Chowder
A creamy, simple, hearty turkey chowder that doubles as a great way to use up leftover turkey.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Tablespoons butter
- 1 large onion
- 3 large cloves garlic
- 6 Tbsp all-purpose flour
- 4 cups chicken stock
- 3 cups white potatoes (diced smaller than ½ inch)
- 1 cup sliced carrots (about 1 large carrot)
- 3 cups cooked, shredded turkey
- 2 ½ cups frozen sweet corn
- 1 ½ cups heavy cream
- 4 oz canned mild or medium chili peppers
- 1 teaspoon smoked paprika
- ½ teaspoon poultry seasoning
Instructions
- 1
In a large, heavy-bottomed pot (preferably a cast iron dutch oven), melt butter over medium-high heat.
- 2
Add onion and cook until soft, about 5 minutes.
- 3
Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
- 4
Sprinkle the contents of the pot with the flour and stir until smooth, about 1 minute.
- 5
Add chicken stock, potatoes, and carrots, and bring to a boil, scraping the bottom of the pan.
- 6
Add remaining ingredients, return to boil and cook for 5 minutes, stirring occasionally.
- 7
Reduce heat and simmer 30 minutes.
- 8
Serve.