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Turkey Corn Chowder
This easy Turkey Corn Chowder can be made in just 30 minutes and is a great way to breathe new life into leftover turkey.
Course
Soup
Cuisine
American
Keyword
leftover turkey, thanksgiving leftovers
Prep Time
5
minutes
minutes
Cook Time
23
minutes
minutes
Servings
8
Ingredients
1/4
cup
butter
1/2
medium
onion,
diced
2
chicken bouillon cubes,
crumbled
2
cups
water or turkey broth
1
celery rib,
diced
4
carrots,
peeled and sliced
3
cups
diced cooked turkey
2
cups
milk
1
cup
half-and-half
1
(14.75-ounce) can
creamed corn
1
(8.75-ounce) can
whole kernel corn,
drained
1/2
teaspoon
Cajun seasoning
1/2
teaspoon
black pepper
1/4
teaspoon
dried thyme
Instructions
Melt butter in a Dutch oven over medium heat. Add onion and cook until soft, about 3 to 4 minutes.
Add chicken bouillon cubes, water or broth, celery, carrots, and turkey. Simmer for 20 minutes.
Add milk, half-and-half, creamed corn, whole kernel corn, Cajun seasoning, pepper, and thyme. Bring to a simmer and then serve.
Notes
To make turkey broth for this soup, place a turkey carcass in a Dutch oven and cover with water. Simmer for 2 to 3 hours.
Nutrition
Calories:
266
kcal