Turkey-Corn Chowder

Recipe from


4 medium onions, sliced
1/4 cup butter or margarine
5 medium potatoes, cubed
2 celery stalks, chopped
1 tablespoon salt
1/2 teaspoon pepper
1 chicken bouillon cube
2 cups water
5 cups milk
2 (15 1/4-ounce) cans whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 cup half-and-half
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme
3 cups chopped cooked turkey*
Chopped fresh parsley


Saute onion in butter in a Dutch oven until tender. Add cubed potato and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender.

Add milk and next 6 ingredients; cook until heated. Sprinkle with parsley.

.*3 cups chopped cooked chicken may be substituted.


November 1996
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