Turkey Chowder recipe

The holidays are wonderful, aren’t they? Family, friends, laughter, and of course, mountains of delicious food. But what happens after the feasting is done and you’re staring at a refrigerator full of leftover turkey? For years, leftover turkey meant turkey sandwiches, turkey soup, and maybe, if we were feeling ambitious, turkey pot pie. But then, I discovered turkey chowder, and everything changed. This isn’t your average, thin and watery soup. This is a hearty, creamy, flavor-packed chowder that transforms leftover turkey into a comforting and utterly satisfying meal. The first time I made it, my family was blown away. The creamy broth, studded with tender turkey, potatoes, corn, and bacon, was pure comfort in a bowl. Even my kids, who can be picky eaters, devoured it, declaring it “way better than turkey soup!” It’s become a post-holiday tradition in our house, and honestly, sometimes I even roast an extra turkey just to have leftovers specifically for this chowder. If you’re looking for a way to use up leftover turkey that’s anything but boring, and want to create a warm, satisfying meal that the whole family will love, you absolutely have to try this turkey chowder recipe. It’s easy to make, incredibly flavorful, and the perfect way to extend the holiday spirit into the week.

Ingredients for Hearty and Flavorful Turkey Chowder

The secret to a truly delicious turkey chowder lies in using quality ingredients and layering flavors. Here’s what you’ll need to create a creamy, comforting bowl of goodness:

• 2 tablespoons Butter: Butter forms the base for sautéing the vegetables and adds richness and flavor to the chowder. Unsalted butter is preferred to control the salt content, but salted butter can be used, just adjust the salt added later.
• 1 cup Yellow Onion, diced: Onion provides a foundational savory flavor to the chowder. Yellow onions are a good all-purpose choice, offering a balanced flavor that isn’t too overpowering.
• 1 cup Celery, diced: Celery adds a subtle herbaceous note and aromatic depth to the chowder. It also provides a pleasant textural contrast.
• 1 cup Carrots, diced: Carrots contribute sweetness, color, and another layer of texture to the chowder. They also add a boost of vitamins and nutrients.
• 4 cups Chicken Broth (or Turkey Broth): Broth forms the liquid base of the chowder. Chicken broth is readily available and works well, but using turkey broth, if you have it (perhaps homemade from the turkey carcass), will deepen the turkey flavor and create a more authentic turkey chowder. Low-sodium broth is recommended to control salt levels.
• 4 cups Yukon Gold Potatoes, peeled and diced: Yukon Gold potatoes are ideal for chowder because they hold their shape well during cooking and have a creamy, buttery texture. They contribute body and heartiness to the chowder. Other waxy potatoes like red potatoes can also be used. Avoid starchy potatoes like Russets, which can become mushy in chowder.
• 2 cups Cooked Turkey, shredded or diced: Leftover cooked turkey is the star protein of this chowder. Both white and dark meat can be used, or a combination of both. Shredding or dicing the turkey into bite-sized pieces ensures it distributes evenly throughout the chowder.
• 1 cup Frozen Corn Kernels: Corn adds sweetness, a pop of color, and a pleasant texture to the chowder. Frozen corn is convenient and readily available year-round. Canned corn (drained and rinsed) can also be used, but frozen corn often has a fresher flavor.
• 1 cup Heavy Cream: Heavy cream is essential for creating the rich, creamy texture that is characteristic of chowder. It adds luxuriousness and body to the broth. For a slightly lighter option, you can use half-and-half, but the chowder will be less rich.
• ½ cup All-Purpose Flour: Flour is used to thicken the chowder and create its creamy consistency. It is whisked with a bit of cold broth to create a slurry, which is then added to the hot chowder to prevent lumps. Gluten-free all-purpose flour blends can also be used.
• 4 slices Bacon, cooked and crumbled: Bacon adds smoky, savory flavor and a delightful crispy texture to the chowder. Use your favorite type of bacon. Cook it until crispy and crumble it before adding it to the chowder (some for the chowder itself, and some for garnish). For a vegetarian/vegan option, you can omit the bacon or use smoked paprika and a touch of liquid smoke to mimic the smoky flavor.
• 2 teaspoons Fresh Thyme Leaves (or 1 teaspoon Dried Thyme): Thyme adds a warm, earthy, and slightly lemony flavor that complements turkey and vegetables beautifully. Fresh thyme is preferred for its brighter flavor, but dried thyme can be used if fresh is not available. Other herbs like sage or rosemary can also be used, but thyme is a classic choice for chowder.
• 1 teaspoon Salt, or to taste: Salt enhances all the flavors in the chowder and is essential for proper seasoning. Start with 1 teaspoon and adjust to your preference after tasting the finished chowder. Remember that broth and bacon can already contain salt, so taste before adding more.
• ½ teaspoon Black Pepper, or to taste: Black pepper adds a touch of spice and complexity to the chowder. Freshly ground black pepper is always preferred for its brighter flavor. Adjust the amount to your spice preference.
• Optional: Fresh Parsley, chopped, for garnish: Fresh parsley adds a pop of color and fresh, herbaceous flavor when used as a garnish. It brightens up the finished chowder.
• Optional: Oyster Crackers or Crusty Bread, for serving: Oyster crackers or crusty bread are classic accompaniments to chowder, perfect for dipping and soaking up the creamy broth.

Step-by-Step Instructions: Making Delicious Homemade Turkey Chowder

Creating this comforting turkey chowder at home is easier than you might think! Follow these simple steps to transform leftover turkey into a creamy, flavorful meal:

1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté the vegetables for 5-7 minutes, or until they begin to soften and the onion becomes translucent. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the vegetables first softens them and releases their flavors, creating a flavorful base for the chowder.
2. Add Broth and Potatoes: Pour in the chicken broth (or turkey broth) and add the diced Yukon Gold potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Simmering the potatoes in the broth allows them to cook through and release their starch, which will contribute to the chowder’s thickness.
3. Prepare Flour Slurry: While the potatoes are simmering, in a small bowl, whisk together the all-purpose flour and ½ cup of cold chicken broth (taken from the pot). Whisk until smooth and there are no lumps. This flour slurry will be used to thicken the chowder. Using cold broth and whisking thoroughly prevents the flour from clumping when added to the hot chowder.
4. Add Turkey, Corn, and Flour Slurry: Stir in the shredded or diced cooked turkey, frozen corn kernels, and fresh thyme leaves (or dried thyme) to the pot. Pour in the flour slurry while stirring continuously. Stir well to ensure the slurry is evenly distributed and prevent lumps from forming.
5. Simmer and Thicken: Increase the heat slightly to medium-low and simmer the chowder, uncovered, for another 5-10 minutes, or until the chowder has thickened to your desired consistency. Stir occasionally to prevent sticking and ensure even thickening. As the chowder simmers, the flour slurry will thicken the broth, creating the creamy texture. Be careful not to boil the chowder vigorously after adding the cream, as this can cause it to curdle.
6. Stir in Heavy Cream and Bacon: Reduce the heat to low. Gently stir in the heavy cream and crumbled cooked bacon. Heat through for another 1-2 minutes, being careful not to boil. Heating through gently after adding the cream ensures it is warmed without curdling and maintains the chowder’s creamy texture. Stirring in the bacon at the end preserves its crispy texture.
7. Season and Serve: Season the turkey chowder with salt and black pepper to taste. Start with the recommended amounts and adjust according to your preference. Taste the chowder and add more salt or pepper as needed until the flavors are balanced and delicious. Ladle the hot turkey chowder into bowls. Garnish with fresh chopped parsley and additional crumbled bacon, if desired. Serve immediately with oyster crackers or crusty bread for dipping.

Nutrition Facts for Homemade Turkey Chowder (per serving)

(Approximate values per serving – Note: Nutritional values can vary based on specific ingredient brands and measurements. These are estimates for a typical serving size and recipe.)

• Serving Size: Approximately 1 ½ cups (about 12 ounces or 350ml)
• Servings per Recipe: Approximately 6-8 servings (depending on portion size)

Per Serving (approximately 1 ½ cups):

• Calories: 350-450 kcal
• Carbohydrates: 30-40g
  • Fiber: 3-5g
  • Sugars: 5-8g (naturally occurring sugars from vegetables and broth)
• Fat: 20-30g
  • Saturated Fat: 10-15g
• Protein: 20-25g
• Sodium: 500-800mg (depending on broth and bacon used)
• Vitamin A: 50-70% DV (Daily Value)
• Vitamin C: 10-15% DV
• Potassium: 15-20% DV
• Iron: 8-12% DV

Important Notes on Nutrition:

• Calorie and Fat Content: Turkey chowder is a hearty and creamy dish, and therefore, it is relatively calorie and fat-dense, primarily due to the heavy cream and bacon. Consume in moderation as part of a balanced diet.
• Protein Source: Turkey chowder is a good source of protein thanks to the turkey and broth.
• Sodium Content: The sodium content can vary depending on the broth and bacon used. Using low-sodium broth and limiting added salt can help reduce sodium levels.
• Vegetable Content: The chowder contains vegetables like onions, celery, carrots, potatoes, and corn, contributing vitamins, minerals, and fiber.
• Customization for Healthier Options: To make a lighter version, you can substitute half-and-half for heavy cream, use less bacon or turkey bacon, and increase the vegetable content.

Preparation Time for Turkey Chowder

• Prep Time: 20-25 minutes (includes chopping vegetables, shredding turkey, and measuring ingredients)
• Cook Time: 30-35 minutes (sautéing vegetables, simmering potatoes, and thickening the chowder)
• Total Time: 50-60 minutes

This turkey chowder recipe is relatively quick and easy to make, especially if you already have cooked turkey on hand. It’s a great option for a weeknight meal or a cozy weekend lunch.

How to Serve Turkey Chowder: Perfect Pairings and Garnishes

Turkey chowder is a satisfying meal on its own, but the right accompaniments can elevate the dining experience. Here are some delicious ways to serve and enhance your homemade turkey chowder:

Classic Accompaniments:

• Oyster Crackers: The quintessential chowder sidekick! Oyster crackers are small, crisp crackers that are perfect for dipping and adding a bit of crunch to each spoonful of chowder.
• Crusty Bread or Rolls: Serve with slices of warm, crusty bread, sourdough, or soft dinner rolls for dipping and soaking up the creamy broth.
• Biscuits or Cornbread: Fluffy biscuits or slightly sweet cornbread provide a heartier side option that complements the chowder beautifully.

Garnish Ideas (to enhance flavor and presentation):

• Fresh Parsley, chopped: Adds a pop of color and fresh, herbaceous flavor.
• Crumbled Bacon: Extra crispy bacon crumbles sprinkled on top enhance the smoky flavor and add texture.
• Shredded Cheddar Cheese: A sprinkle of sharp cheddar cheese melts slightly into the hot chowder, adding a cheesy richness.
• Green Onions, sliced: Thinly sliced green onions provide a mild oniony bite and fresh green color.
• Hot Sauce or Red Pepper Flakes: For those who like a little heat, offer a bottle of hot sauce or a sprinkle of red pepper flakes to add a spicy kick.
• Dollop of Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds tanginess and extra creaminess (especially if you used half-and-half instead of heavy cream).

Make it a Meal:

• Side Salad: Serve a light and refreshing side salad with a vinaigrette dressing to balance the richness of the chowder. A simple green salad, Caesar salad, or apple slaw would be excellent choices.
• Grilled Cheese Sandwich: A classic pairing! A warm, cheesy grilled cheese sandwich is perfect for dipping into turkey chowder.
• Half Sandwich and Chowder: Offer a half sandwich alongside a bowl of chowder for a satisfying lunch or light dinner. Turkey and Swiss, ham and cheese, or roast beef sandwiches would pair well.

Serving Suggestions for Different Occasions:

• Casual Weeknight Meal: Serve turkey chowder with oyster crackers or crusty bread and a simple side salad for an easy and comforting weeknight dinner.
• Weekend Lunch or Brunch: Offer chowder with biscuits or cornbread and a more elaborate side salad for a satisfying weekend meal.
• Holiday Leftover Meal: Make a big batch of chowder for family and friends using leftover holiday turkey. Serve with a variety of bread options and garnishes for a festive and cozy post-holiday gathering.

Additional Tips for Making the Best Turkey Chowder

Here are five helpful tips to elevate your homemade turkey chowder to the next level of deliciousness:

1. Don’t Overcook the Potatoes: Simmer the potatoes until they are just tender when pierced with a fork. Overcooked potatoes can become mushy and disintegrate into the chowder, changing the texture. You want them to be cooked through but still hold their shape.
2. Sauté Vegetables for Flavor Depth: Don’t rush the sautéing of the onions, celery, and carrots. Sautéing them in butter until softened and slightly caramelized deepens their flavor and creates a richer base for the chowder. This step is crucial for building flavor.
3. Use Good Quality Broth: The broth is a significant component of the chowder’s flavor. Using high-quality chicken broth or, even better, homemade turkey broth will make a noticeable difference in the overall taste. Low-sodium broth allows you to control the salt level better.
4. Adjust Thickness to Your Preference: If you prefer a thicker chowder, you can add a bit more flour slurry (start with an extra tablespoon of flour) or simmer the chowder for a longer period to allow it to reduce and thicken naturally. For a thinner chowder, use slightly less flour slurry or add a bit more broth.
5. Taste and Season Throughout Cooking: Seasoning is key to delicious chowder! Taste the chowder at various stages of cooking – after sautéing the vegetables, after adding the broth and potatoes, and again after thickening and adding cream. Adjust salt and pepper as needed throughout the cooking process to ensure the flavors are well-balanced and vibrant.

Frequently Asked Questions (FAQ) About Turkey Chowder

Q1: Can I make turkey chowder ahead of time?

A: Yes, turkey chowder is a great make-ahead dish! In fact, the flavors often meld and improve overnight.

• Make-Ahead Instructions: Prepare the chowder as directed, but stop before adding the heavy cream and bacon. Let the chowder cool completely. Store it in an airtight container in the refrigerator for up to 2-3 days.
• Reheating Instructions: When ready to serve, gently reheat the chowder over medium-low heat, stirring occasionally. Once heated through, stir in the heavy cream and bacon. Heat through for another minute or two, being careful not to boil. Season with salt and pepper to taste before serving.

Q2: Can I freeze turkey chowder?

A: Freezing chowder with cream can sometimes result in a slightly grainy texture upon thawing due to the cream separating. However, you can freeze turkey chowder with some precautions:

• Freezing Instructions: Prepare the chowder as directed, but again, stop before adding the heavy cream. Let the chowder cool completely. Freeze in freezer-safe containers for up to 2-3 months.
• Thawing and Reheating Instructions: Thaw the chowder in the refrigerator overnight. When reheating, gently reheat over medium-low heat, stirring frequently. Once heated through, then stir in the heavy cream (fresh cream, not previously frozen cream). Heat through for another minute or two, being careful not to boil. The texture may be slightly less creamy than freshly made chowder, but it will still be delicious.

Q3: Can I make turkey chowder without bacon?

A: Yes, you can easily make turkey chowder without bacon. Simply omit the bacon from the recipe. The chowder will still be flavorful, although it will lack the smoky, savory note that bacon provides. To compensate for the missing smoky flavor, you can:

• Add Smoked Paprika: Stir in ½ teaspoon of smoked paprika along with the thyme to add a subtle smoky depth.
• Use Turkey Bacon or Ham: Substitute turkey bacon or diced ham for the regular bacon. Turkey bacon is a leaner option, and ham will add a different but still savory flavor.

Q4: Can I make turkey chowder dairy-free?

A: Yes, you can adapt turkey chowder to be dairy-free. Substitute the heavy cream with:

• Full-Fat Coconut Milk: Full-fat coconut milk will provide a similar richness and creaminess. Be aware that it may impart a subtle coconut flavor.
• Cashew Cream: Cashew cream (made by blending soaked cashews with water) is a neutral-flavored, creamy dairy-free alternative.
• Oat Cream or Soy Cream: These plant-based creams are also good dairy-free options. Choose unsweetened varieties.

Q5: I don’t have Yukon Gold potatoes. What other potatoes can I use?

A: While Yukon Gold potatoes are ideal for chowder, you can use other waxy potato varieties:

• Red Potatoes: Red potatoes also hold their shape well and have a slightly creamy texture. They are a good substitute for Yukon Golds.
• White Potatoes: White potatoes are another waxy option.
• Avoid Russet Potatoes: Russet potatoes are starchy and tend to become mushy in chowder. They are not recommended for this recipe.

If using a less waxy potato, be extra careful not to overcook them, and consider dicing them into slightly larger pieces to help them retain their shape.

Print