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Turkey-Corn Chowder

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"Think of this thick, rich chowder like a blanket that's so warm and comforting after you've been outdoors on a cold winter day. By using supermarket shortcuts of already-carved turkey, chicken broth, and canned and frozen vegetables, this hearty dish is ready in just thirty minutes. Serve with a basket of crusty, rustic bread."

List of Ingredients

â—¦ 1 32-ounce box low-sodium chicken broth
â—¦ 2 8-ounce pouches carved cooked turkey breast, chopped
â—¦ 1 14.75-ounce can cream-style sweet corn
â—¦ 1 ½ cups frozen classic mixed vegetables
â—¦ 1 ½ cups frozen O'Brien potatoes with onions and peppers
â—¦ 1 teaspoon dried thyme
â—¦ ¾ teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 2 ½ tablespoons cornstarch
â—¦ ½ cup heavy cream


Recipe

Put the broth, turkey, corn, mixed vegetables, potatoes, thyme, salt, and pepper in a large pot. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, 20 to 25 minutes.

Whisk together the cornstarch and ¼ cup water in a small bowl.
Bring the chowder back to a boil over medium-high heat, then stir in the cornstarch slurry and cook for 1 minute. Reduce the heat to medium-low and stir in the cream for 1 minute.

When thick and combined, serve hot.

Makes 8 servings