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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!

Course Soup
Cuisine American
Keyword Turkey & Potato Corn Chowder
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 10
Calories 427 kcal
Author Yvonne



  • 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


  1. 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.  

  2. 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.

  3. Stir in heavy cream and milk. Cover and cook on high for an additional 5 minutes. Serve with crumbled bacon.

Recipe Notes

Adapted from Baked By Rachel

Nutrition Facts
Turkey & Potato Corn Chowder
Amount Per Serving
Calories 427 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 107mg36%
Sodium 920mg40%
Potassium 1318mg38%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 6g7%
Protein 30g60%
Vitamin A 9745IU195%
Vitamin C 96.7mg117%
Calcium 200mg20%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.