Turkey Corn Chowder
One pot and 30 minutes is all you will need to make this delicious and hearty, quick-cooking chowder, loaded with turkey and corn.
Servings : 8
Ingredients
- 2 tablespoons butter
- 1/2 tablespoon olive oil
- 1 yellow onion, diced
- 1 large carrot, thinly sliced
- pinch of salt
- 2 to 3 cups diced or shredded cooked turkey
- 3 russet potatoes, peeled and cut into 1-inch cubes (you can also use small potatoes cut in 1-inch pieces)
- 1 teaspoon dried thyme
- 1¼ teaspoons salt, or to taste
- 1/4 teaspoon fresh ground pepper, or to taste
- 1 can (14.75-ounces) cream style sweet corn
- 1 can (15.25-ounces) sweet corn, rinsed
- 2 cups low sodium chicken broth
- 3 cups 2% milk
- chopped fresh parsley , for garnish
Instructions
- Heat butter and olive oil in a large soup pot over medium-high heat.
- Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
- Stir in the turkey and potatoes; season with thyme, salt and pepper.
- Add cream style corn, sweet corn, chicken broth and milk; bring mixture to a boil over high heat.
- Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
- Remove from heat.
- Let stand several minutes.
- Give it a stir and taste for seasonings; adjust accordingly.
- Garnish with chopped parsley.
- Serve.
Nutrition
Serving: 1 cup | Calories: 272 kcal | Carbohydrates: 40 g | Protein: 14 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 32 mg | Sodium: 726 mg | Potassium: 748 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 1526 IU | Vitamin C: 9 mg | Calcium: 133 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.