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Turkey Corn Chowder with Cranberry garnish

Turkey Corn Chowder with Cranberry Garnish

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Main Course, Soup
Cuisine American
Servings 6 hearty bowls

Equipment

  • Large soup pot or Dutch oven This will be your best friend for soup making. A heavy-bottomed pot distributes heat evenly and prevents scorching.
  • Sharp knife and cutting board Essential for prepping all your veggies and herbs.
  • Wooden spoon or heat-resistant spatula Perfect for stirring without scratching your cookware.
  • Measuring cups and spoons For accuracy in flavors and consistency.
  • Blender or immersion blender (optional) If you want a smoother chowder, blending part of the soup adds creaminess without extra dairy.

Ingredients
  

Main Soup Base

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 2 carrots peeled and diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 5 cups low-sodium chicken or turkey broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups cooked turkey shredded (preferably from roasted breast or thigh)
  • 3 cups sweet corn kernels fresh, frozen, or canned
  • 1 large russet potato peeled and diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Cranberry Garnish

  • 1/2 cup whole cranberry sauce leftover or canned
  • 1 tablespoon orange zest
  • 1 teaspoon honey optional

Optional Toppings

  • Chopped green onions
  • Crumbled bacon
  • A drizzle of cream or olive oil
  • Crushed red pepper flakes for a touch of heat

Instructions
 

Sauté Your Base

  1. Heat the butter and olive oil in your soup pot over medium heat. Once melted, add the onion, celery, and carrots. Cook for about 8-10 minutes, stirring often, until the vegetables begin to soften and the onion turns translucent.

Add Garlic and Flour

  1. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the veggies and cook, stirring constantly, for 2 minutes. This helps form the base of the chowder and gives it that rich thickness we love.

Build the Broth

  1. Gradually whisk in the broth, ensuring there are no lumps. Add in the diced potatoes, paprika, and thyme. Bring to a gentle boil, then reduce to a simmer. Let the soup simmer uncovered for about 15 minutes, or until the potatoes are just tender.

Add Turkey and Corn

  1. Stir in the shredded turkey and corn. Pour in the milk and cream. Continue to simmer for another 10-15 minutes, stirring occasionally, until everything is heated through and flavors have melded together.

Season and Optional Blend

  1. Taste and season the chowder with salt and pepper. For a slightly thicker, creamier consistency, use an immersion blender to partially blend the soup—just a few pulses will do the trick.

Prepare Cranberry Garnish

  1. In a small bowl, mix the cranberry sauce with orange zest and a drizzle of honey if using. This garnish brings a bright, tart contrast to the creamy soup.

Serve and Garnish

  1. Ladle the chowder into bowls and top each with a spoonful of cranberry mixture. Add additional garnishes like green onions or crumbled bacon if desired.