Description
A creamy chowder with shredded turkey, sweet corn, potatoes, and bacon, ready in about 30 minutes.
Ingredients
Scale
- 3 slices bacon, diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, peeled and sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 4 cups (960 ml) chicken stock
- 1 cup (240 ml) water
- 1/2 lb (225g) baby potatoes, quartered
- 4 sprigs fresh thyme
- 1 1/2 cups (255g) corn kernels, frozen or canned
- 1 1/2 cups (225g) shredded cooked turkey
- 1 cup (240 ml) heavy cream
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Place a Dutch oven or large pot over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the onion, celery, and carrot to the pot. Cook, stirring often, until the vegetables have softened, about 5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
- Gradually pour in the chicken stock while stirring to prevent lumps. Add the water, quartered potatoes, and thyme sprigs. Increase the heat to bring the soup to a boil, then reduce to a simmer. Cook for 8-10 minutes, or until the potatoes are fork-tender.
- Stir in the corn and shredded turkey. Continue to simmer until the chowder is hot and the turkey is heated through to an internal temperature of 165°F (74°C), about 2-3 minutes.
- Reduce the heat to low. Pour in the heavy cream and stir to combine. Let the soup gently heat through for another minute, but do not let it boil.
- Remove the thyme sprigs. Season with salt and pepper to your liking. Serve the chowder warm, garnished with the reserved cooked bacon and fresh parsley.
Notes
- Food Safety: Ensure the chowder simmers long enough to heat the pre-cooked turkey to a safe internal temperature of 165°F (74°C).
- Cream: Avoid boiling the chowder after adding the cream, as high heat can cause it to curdle.
- Thickness: If you prefer a thicker chowder, let it simmer for a few extra minutes before adding the cream. It will also thicken as it cools.
- Potatoes: For best results, use waxy potatoes like Yukon Gold or red potatoes, which hold their shape well during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American