Turkey Chowder with Corn

This hearty chowder is the perfect way to utilize leftover chicken or turkey.

Course Soups and Stews

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 600kcal

Dice the bacon and add it to a large stockpot. Cook over medium heat until crispy, remove from pan. Drain on a paper towel - set aside.
In the same pot used to cook the bacon, drain off a bit of the oil. Add the butter & olive oil and the onion & celery. Season with salt and pepper. Saute over medium heat until softened, about 4-5 minutes.
Add the garlic and saute another minute. Stir in the flour & mix it well with the softened veggies - cook another two minutes. Add in the potatoes and give the ingredients a couple good stirs.
Add about ¼ cup of the chicken stock. Stir everything really well, scraping all of the browned bits off the bottom of the pan. Add the remainder of the chicken stock, increase the heat to high and bring to a boil. Reduce to a medium heat, stirring occasionally, the mixture will thicken.. Cook for about 10-12 minutes or until the potatoes are soft.
When the potatoes are done and you can easily puncture them with a fork, turn the heat off. Ladle about half the mixture into the blender and blend until smooth. (You can also use an immersion blender - I prefer using a stand blender because I want to keep good texture in the chowder.)
Add the turkey and corn. Stir well to combine. Turn off the heat add cream & bacon, stir to combine & warm thru. I love a dash of Tabasco to finish off the chowder! Now's the time to add it!
Garnish with parsley and serve!