Turkey Corn Chowder
Ground turkey, corn, diced potatoes, and canned tomatoes simmered into a thick, hearty chowder finished with a swirl of evaporated milk. This filling one-pot soup is comfort in a bowl and ready in under an hour.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis chowder has the kind of stick-to-your-ribs heft that makes you want to eat it standing at the stove before it even makes it to the table.
Ground turkey browns with onion, then corn kernels, diced potatoes, canned tomatoes, and a touch of sugar simmer together until the potatoes are tender and the broth thickens up naturally.
The finishing touch is a pour of evaporated milk stirred in right at the end, off the heat, which turns the whole pot creamy and rich without making it heavy.
It’s a one-pot meal that feeds six and needs nothing more than some crusty bread alongside.
Kitchen Tips
- Stir the evaporated milk in off the heat so it doesn’t curdle or break
- The pinch of sugar balances the acidity of the canned tomatoes and brings out the sweetness of the corn
- Dice the potatoes small so they cook through in the same 30 minutes as everything else
- This chowder thickens as it sits, so leftovers reheat even heartier the next day
Ingredients
Directions
Sauté onion in oil in a large kettle until transparent.
Push to one side.
Add ground turkey and cook, stirring, until lightly browned.
Add remaining ingredients, except canned milk.
Stir well. Cover.
Bring just to a boil, reduce heat, and simmer 30 minutes or until potatoes are tender.
Just before serving, remove from heat and slowly stir in canned milk.
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