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.
Servings: 8
Equipment
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: 266kcal | Carbohydrates: 24g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 526mg | Potassium: 471mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5685IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 1mg