Turkey Chowder

Deli-style turkey makes the soup too salty, so we suggest using leftover roasted turkey or baking your own. Start with about 2/3 pound of turkey tenderloins and bake them at 350° for 22 minutes to get 2 cups of diced cooked turkey.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 171
  • Fat: 6.5g
  • Saturated fat: 2.1g
  • Protein: 14.5g
  • Carbohydrate: 14.6g
  • Cholesterol: 32mg
  • Iron: 1mg
  • Sodium: 415mg
  • Calories from fat: 34%
  • Fiber: 1.5g
  • Calcium: 68mg


  • 1 tablespoon olive oil
  • 1 cup thinly sliced celery
  • 3/4 cup chopped onion (1 small)
  • 2 garlic cloves, minced
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 4 cups fat-free, less-sodium chicken broth
  • 1 tablespoon minced fresh thyme
  • 2 cups diced cooked turkey breast
  • 1 cup 1% low-fat milk
  • 1 tablespoon fresh lemon juice
  • 1/3 cup reduced-fat sour cream
  • 3 tablespoons minced fresh parsley (optional)


  1. Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Sauté 3 minutes. Add corn, pepper, and salt. Sauté 1 minute. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute, stirring constantly. Stir in chicken broth and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
  2. . Add turkey, milk, and lemon juice to pan, stirring well. Cook 3 minutes or until thoroughly heated. Remove from heat, and stir in sour cream. Sprinkle with parsley, if desired.
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