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Metal ladle scooping Turkey Corn Chowder out of stock pot
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5 from 7 votes

Turkey Corn Chowder

Simple, Delicious, Hearty Chowder Perfect for Using up Leftover Turkey! Loaded with Roasted Bell Peppers, Green Chiles, Corn, Turkey and Cheese!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 466kcal
Author: Julie Evink

Ingredients

  • 1 tsp olive oil
  • 1 medium yellow onion diced
  • 1 stalk celery diced
  • 1/2 c. roasted bell pepper diced
  • 3 garlic cloves minced
  • 1 4 oz can diced green chiles
  • 4 c. low-sodium chicken broth
  • 2 c. frozen corn kernels
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 c. all-purpose flour
  • 2 c. milk
  • 2 1/2 c. cooked and shredded turkey
  • 3/4 c. shredded cheddar cheese
  • 1/2 tsp smoke paprika
  • green onion thinly sliced for garnish

Instructions

  • Heat olive oil in large saucepan over medium heat. Add the onion and celery and cook for 5 minutes or until they begin to soften. Add garlic, roasted bell pepper and green chiles and cook for 1-2 more minutes.
  • Pour in chicken broth, bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.
  • Add the corn and simmer an additional 3 minutes.
  • Put flour into medium bowl. Slowly whisk in milk until mixture is smooth.
  • Slowly whisk in milk mixture to soup, along with salt and pepper. Cook, stirring frequently, until soup is thickened, about 15 minutes.
  • Stir in turkey, cheddar cheese and smoked paprika. Stir until cheese melted and turkey is warm.
  • Serve garnish with green onions if desired.

Video

Notes

You can also use shredded chicken instead of turkey.

Nutrition

Calories: 466kcal | Carbohydrates: 33g | Protein: 38g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 871mg | Potassium: 750mg | Fiber: 3g | Sugar: 9g | Vitamin A: 900IU | Vitamin C: 16.4mg | Calcium: 340mg | Iron: 2.4mg