Description
A rich and creamy chowder featuring tender turkey, sweet corn, and smoky bacon. This hearty soup is the perfect way to use leftover roasted turkey for a comforting meal.
Ingredients
Scale
- 6 strips bacon, diced
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 cups cooked turkey, cubed
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Cook diced bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add butter to the bacon fat, then stir in onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in minced garlic and fresh thyme; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add cubed turkey and corn kernels. Simmer on low for 5-8 minutes until heated through.
- Stir in heavy cream and the reserved cooked bacon. Heat through for 2-3 minutes without boiling.
- Season with salt and black pepper to taste and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American