Turkey Corn Chowder Recipe
This Turkey Corn Chowder Recipe is so easy to throw together and is a perfect way to put those Thanksgiving leftovers to use!
- 4 Russet potatoes diced
- 2 Tablespoons butter
- 1 onion diced
- 2 teaspoons minced garlic
- 4 ounces green chiles
- 2 cups half and half
- 14 ounces chicken broth
- 10.5 ounces cream of chicken soup
- 15 ounce can corn do not drain
- 4 cups cooked turkey
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese for topping
Place diced potatoes in a large stock pot.
Add enough water to the pot so that the tops of the potatoes are covered.
Turn the heat on high and bring water to a boil.
Reduce heat to medium low and cover the pot with a lid.
Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
Drain potatoes and place in a large bowl.
Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
Serve topped with shredded cheddar cheese.
Calories: 599kcal | Carbohydrates: 46g | Protein: 47g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 1673mg | Potassium: 1283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 713IU | Vitamin C: 18mg | Calcium: 276mg | Iron: 3mg