Turkey Corn Chowder

Name: Turkey Corn Chowder
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16 servings (4 quarts)
Ingredients: 1 pound thick-sliced bacon strips, chopped; 3 celery ribs, sliced; 1 medium onion, chopped; 1 medium carrot, chopped; 1/2 cup chopped red onion; 1 bay leaf; 1/4 cup all-purpose flour; 1 carton (32 ounces) chicken stock; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted; 1 package (8 ounces) cream cheese, softened; 3/4 cup 2% milk; 3/4 cup heavy whipping cream; 3-1/2 cups frozen corn (about 17.5 ounces); 2-1/2 cups cubed cooked turkey; 2 cups refrigerated shredded hash brown potatoes (about 10 ounces); 3/4 cup turkey gravy; 1 tablespoon dried parsley flakes; Thinly sliced green onions, optional

Total Time Prep: 25 min. Cook: 50 min.

Yield 16 servings (4 quarts)

Contest Winner

Test Kitchen Approved

This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. —Susan Bickta, Kutztown, Pennsylvania

Ingredients

1 pound thick-sliced bacon strips, chopped
3 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, chopped
1/2 cup chopped red onion
1 bay leaf
1/4 cup all-purpose flour
1 carton (32 ounces) chicken stock
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, softened
3/4 cup 2% milk
3/4 cup heavy whipping cream
3-1/2 cups frozen corn (about 17.5 ounces)
2-1/2 cups cubed cooked turkey
2 cups refrigerated shredded hash brown potatoes (about 10 ounces)
3/4 cup turkey gravy
1 tablespoon dried parsley flakes
Thinly sliced green onions, optional

Directions

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf to pan; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes.
Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, for 20 minutes, stirring chowder occasionally.
Discard bay leaf. Serve with remaining bacon and, if desired, green onions.

Nutrition Facts

1 cup: 289 calories, 19g fat (9g saturated fat), 63mg cholesterol, 603mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 14g protein.

This recipe uses Thanksgiving leftovers to create a rich and creamy turkey chowder. My grandmother would even add chopped hard-boiled eggs to this chowder, which gave it a nice richness. —Susan Bickta, Kutztown, Pennsylvania

Recipe Creator

Community Cook