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!
Serving6
Ingredients
- 4 Russet potatoes, diced
- 2 Tablespoons butter
- 1 onion, diced
- 2 teaspoon 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
Instructions
- 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.
Notes
We like to serve this soup with our 30 Minute Homemade Rolls
Nutrition
Calories: 599 kcal · Carbohydrates: 46 g · Protein: 47 g · Fat: 26 g · Saturated Fat: 14 g · Cholesterol: 149 mg · Sodium: 1673 mg · Potassium: 1283 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 713 IU · Vitamin C: 18 mg · Calcium: 276 mg · Iron: 3 mg