The big day is nearly upon us. It will be here before you know it, then you’ll have gobs and gobs of turkey leftover that you won’t know what to do with. Remember this recipe at that time! This Turkey & Potato Corn Chowder is a fantastic and delicious way to help use up some of your turkey leftovers. It’s hearty, it’s warm for the cool nights, and absolutely delicious. Chuck full of lots of veggies it’s a new twist on chowder and a recipe that you’ll use over and over again.
If you can believe it, we’ve still got carrots and kale growing. It’s fun to be able to pick fresh veggies for your meal. This fall I’ve been on a roll with the soups and stews and things. If you missed them, be sure and check out my Hearty Split Pea, Sausage & Sweet Potato Soup, Hearty Turkey Chili, and Creamless Tomato Soup. But enough about all of that. What are you most looking forward to on Thanksgiving? This year will be more different than any other year for me. My family moved away over the summer and we’re now all scattered across the country. It’s time to start new traditions I suppose. I’m thankful I went all out for A Tried and Tasty Thanksgiving last year while we were all still together. I’m thinking this year, we’ll keep it more low key. We shall see (it’s hard to keep me out of the kitchen)!
Turkey & Potato Corn Chowder
This Turkey & Potato Corn Chowder is loaded with yummy ingredients and is exactly what you need to cozy up to on a chilly fall evening!
- 5 large potatoes cubed (approx. 4-6 cups)
- 3 cloves garlic minced
- 1 large onion chopped
- 1 c. carrot diced
- 1 c. celery diced
- 1 large red bell pepper chopped
- 1 tbsp. olive oil
- 2 c. corn fresh or frozen
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1 1/2 tsp dried thyme
- 4 c. cooked turkey chopped
- 2 c. chopped kale
- 4 c. turkey broth
- 1 1/2 c. whole milk
- 1 c. heavy cream
- 2-3 slices of bacon cooked and crumbled
In a large stock pot saute garlic, onion, carrots, celery, and bell pepper about 5 minutes. Add broth and corn and bring to a boil.
Peel and chop potatoes into 1-inch chunks. Add potatoes and remaining chowder ingredients to a large stock pot, reserving milk, heavy cream, and bacon for later. Cover and cook on medium high for 15 minutes or until potatoes are fork tender.
Stir in heavy cream and milk. Cover and cook on high for an additional 5 minutes. Serve with crumbled bacon.
Adapted from Baked By Rachel