Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turkey and Corn Chowder Recipe
    Lost? Site Map

    Turkey and Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    orangeteapot's Note:

    This recipe is super quick, easy, and absolutely delicious. I make it the day after Thanksgiving to get rid of the leftover turkey and corn we always have at our feast. The sour cream gives the soup a bright, tangy flavor that keeps the soup light, not heavy. To make the turkey stock, simply throw the bones of the turkey in a large pot with a few celery ribs, salt and pepper, and dried thyme, fill with water, and boil for 1-3 hours, or until the stock is the color you are looking for.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    big bowls

    Units: US | Metric

    Directions:

    1. 1
      Sautee onions, celery, and bell pepper in bacon grease/turkey fat/butter until tender.
    2. 2
      Add flour and cook about 3 minutes, but don’t let the flour brown.
    3. 3
      Add 2 cans of corn, turkey stock, and lemon pepper seasoning. Cover with a lid and simmer about 10-15 minutes stirring occasionally. At this point, the soup should be about as thick as milk gravy.
    4. 4
      Add the milk and sour cream along with the turkey pieces, and simmer about 5 more minutes.
    5. 5
      Serve with shredded cheddar, green onions, and bread for dipping.
    6. 6
      *If you prefer not to chop a whole onion or bell pepper for such a small amount, use about 1 cup of the frozen seasoning mix that contains onions, bell pepper, and celery.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on January 04, 2011

      55

      Oh, yeah! Made this yesterday when we had a big 'snow' day (& since this is Southern California, most of it is now gone!) & the chowder was so comforting! I have a good amount of shredded turkey in the freezer, so that was no problem, but I did have to use some of my homemade chicken stock! I'll be keeping this recipe around ~ It's great! Thanks for sharing it! [Made & reviewed in New Kids on the Block tag]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2011

      Very good. Added a large potato, diced. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Turkey and Corn Chowder

    Serving Size: 1 (1711 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 503.7
     
    Calories from Fat 245
    48%
    Total Fat 27.2 g
    41%
    Saturated Fat 12.6 g
    63%
    Cholesterol 74.2 mg
    24%
    Sodium 848.1 mg
    35%
    Total Carbohydrate 51.8 g
    17%
    Dietary Fiber 5.2 g
    20%
    Sugars 8.6 g
    34%
    Protein 20.1 g
    40%

    The following items or measurements are not included:

    turkey stock

    lemon pepper seasoning

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites