Easy Southwest Turkey Chowder Recipes

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TURKEY CHOWDER



Turkey Chowder image

I tried this chowder after an ice skating party, and when I went back for more it was long gone. It is rich and creamy and absolutely melts in your mouth. It is expected and devoured at every family gathering I have, there is never any left over, and always people asking for more.

Provided by barefootcountrygirl

Categories     Chowders

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 cup finely chopped green onion
1 cup finely chopped carrot
1 cup finely chopped celery
1/4 cup butter
1/4 cup flour
2 cups turkey broth or 2 cups chicken bouillon
2 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon white pepper
1 dash cayenne pepper
2 cups diced cooked turkey (canned turkey works just as well, I use about four of those "tunafish" sized cans)

Steps:

  • Saute onions, carrots, celery in butter until soft but not brown.
  • Blend in flour.
  • Gradually stir in broth, then half& half.
  • Cook, stirring constantly, until mixture thickens.
  • Stir in salt, pepper, cayenne, and turkey.
  • Stir a few minutes until turkey is heated through.
  • Devour!

TURKEY CORN CHOWDER RECIPE



Turkey Corn Chowder Recipe image

This Turkey Corn Chowder Recipe is so easy to throw together and is a perfect way to put those Thanksgiving leftovers to use!

Provided by Camille Beckstrand

Categories     Main Course

Time 45m

Number Of Ingredients 13

4 Russet potatoes (diced)
2 Tablespoons butter
1 onion (diced)
2 teaspoons minced garlic
4 ounces green chiles
2 cups half and half
14 ounces chicken broth
10.5 ounces cream of chicken soup
15 ounce can corn (do not drain)
4 cups cooked turkey
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese (for topping)

Steps:

  • Place diced potatoes in a large stock pot.
  • Add enough water to the pot so that the tops of the potatoes are covered.
  • Turn the heat on high and bring water to a boil.
  • Reduce heat to medium low and cover the pot with a lid.
  • Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
  • Drain potatoes and place in a large bowl.
  • Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
  • Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
  • Serve topped with shredded cheddar cheese.

Nutrition Facts : Calories 599 kcal, Carbohydrate 46 g, Protein 47 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 149 mg, Sodium 1673 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

TURKEY CORN CHOWDER



Turkey Corn Chowder image

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

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings (4 quarts).

Number Of Ingredients 18

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 whole 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

Steps:

  • 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; 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, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.

Nutrition Facts : Calories 289 calories, Fat 19g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

SOUTHWESTERN TURKEY SOUP



Southwestern Turkey Soup image

This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. -Brenda Kruse, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon olive oil
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons diced jalapeno pepper
3 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cubed cooked turkey
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups frozen corn
Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein.

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