Turkey Corn Chowder



    • 2 tablespoons butter
    • 1/2 tablespoon olive oil
    • 2 Tbs flour
    • 1 yellow onion, diced
    • 1 large carrot, thinly sliced
    • pinch of salt
    • 2 cups diced or shredded cooked turkey
    • 3 russet potatoes, peeled and cut into 1-inch cubes
    • 1 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/4 teaspoon fresh ground pepper
    • 1 can (14.75-ounces) cream style sweet corn
    • 1 can (15.25-ounces) sweet corn, rinsed
    • 2 cups low sodium chicken broth
    • 3 cups 2% milk
    • chopped fresh parsley, for garnish


  1. Heat butter and olive oil in a large soup pot over medium-high heat.
  2. Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally. Add in flour till you get a thick consistency add in milk.
  3. Stir in the turkey and potatoes; season with thyme, salt and pepper.
  4. Add cream style corn, sweet corn, chicken broth; bring mixture to a boil over high heat.
  5. Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
  6. Remove from heat.
  7. Let stand several minutes.
  8. Give it a stir and taste for seasonings; adjust accordingly.
  9. Garnish with chopped parsley.
  10. Serve.


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