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Turkey Chowder

Turkey Chowder


  • 1 Tablespoon olive oil
  • 1 onion, peeled and chopped
  • 1/2 Cup diced celery
  • 1 Cup diced carrots
  • 12 Ounces red skinned potatoes, peeled and diced
  • 1 red bell pepper, seeded and chopped
  • 2 Cloves garlic, peeled and crushed
  • 2 Tablespoons all-purpose flour
  • 10 Ounces COOKED TURKEY, diced
  • 2 Ounces sweet corn kernels
  • To Taste salt and freshly ground black pepper
  • 1 Teaspoon dried thyme
  • 1/4 Cup light cream or table cream


  1. Heat the oil in a large saucepan. Gently saute the onion, celery, carrots and potatoes for 5 minutes, stirring occasionally. Add red pepper and garlic and saute for 2 more minutes.

  2. Sprinkle flour onto vegetables and stir to blend well. Cook for 2 minutes. Remove pan from the heat and gradually stir in the stock.

  3. Return pan to heat and bring to a boil, reduce heat to low and simmer for 10 minutes. Add diced turkey and corn.

  4. Add salt, pepper and thyme and continue to simmer for 5-8 minutes or until potatoes are cooked and turkey is piping hot.

  5. Stir in cream and adjust seasonings.

  6. Serve in warm soup bowls.

Recipe Source

This recipe is provided by the British Turkey Information Service of London, England and photo provided by Canadian Turkey Marketing Agency Thanks to the National Turkey Federation