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Leftover Turkey Corn Chowder
Recipes
Leftover Turkey Corn Chowder
6 servings
30 minutes total

Ingredients

  • 5 slices bacon
  • 8 oz sliced cooked turkey breast
  • 1 (10 oz) bag frozen seasoning blend (diced onions, bell peppers, celery, and parsley)
  • 1 (15.25 oz) can corn
  • 2 cups refrigerated diced potatoes with onions
  • 1 cup processed cheese sauce
  • 1 cup reduced-fat milk
  • 2 ½ teaspoons seafood seasoning
  • ¼ cup all-purpose flour
  • ¼ cup water
  • 16 oz chicken stock (or broth)
  • Shredded Mexican-style cheese blend (optional for serving)

Steps

    1. Preheat large saucepan on medium-high 2–3 minutes. Cut bacon into ½-inch pieces (wash hands). Place bacon in pan and cook 4–5 minutes, stirring frequently, until lightly crisp.
    2. Cut/shred turkey into bite-size pieces. Add turkey and frozen seasoning blend to pan; cover and cook 5 minutes, stirring occasionally. Drain corn; stir corn and potatoes into pan. Cover and cook 5 more minutes, stirring occasionally.
    3. Stir in cheese sauce, milk, and seafood seasoning; cover and bring to a boil. Combine flour, water, and broth; whisk until smooth. Add flour mixture slowly to chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally, until thickened. Serve chowder topped with shredded cheese, if using.

Amount per ⅙ recipe serving: Calories 380, Total Fat 22g, Sat Fat 10g, Trans Fat 0g, Chol 65mg, Sodium 1720mg, Total Carb 28g, Fiber 2g, Total Sugar 8g, (Incl. 1g Added Sugars), Protein 18g, Vitamin D 6%, Calc 15%, Iron 6%, Potassium 8%