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.
Course: Soup
Cuisine: American
Servings:
Calories: 272
Author: Katerina | Diethood

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
  • 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.