Midwest Comfort Turkey Chowder: Creamy, Hearty, and Heartwarming

When the chill of fall settles over the Midwest, there’s nothing more comforting than a steaming bowl of soup. The Midwest Comfort Turkey Chowder perfectly marries the creamy richness of traditional New England soups with the robust, hearty flavors beloved in the heart of America. It’s a dish that warms both the body and the soul, turning leftover turkey into something extraordinary. Here’s everything you need to know about making this comforting classic from scratch.

Ingredients You’ll Need

To create a chowder that’s rich, creamy, and brimming with Midwestern charm, gather the following:

Main Ingredients:

2 cups cooked turkey, shredded or chopped
4 slices thick-cut bacon, diced
1 large onion, finely chopped
2 cloves garlic, minced
3 medium carrots, diced
2 celery stalks, diced
3 medium potatoes, peeled and cubed
1 cup corn kernels (fresh, frozen, or canned)
4 cups turkey or chicken stock
1 cup heavy cream
1 cup whole milk
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 tablespoons all-purpose flour (for thickening)

Optional Garnishes:

Fresh parsley or chives, chopped
Crumbled crispy bacon
Shredded cheddar cheese

Step-by-Step Method

Step 1: Render the Bacon and Build Flavor

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon, leaving about 1–2 tablespoons of bacon fat in the pot. This fat adds a smoky richness to your chowder base.

Step 2: Sauté the Aromatics

Add the chopped onion, carrots, and celery to the bacon fat. Sauté over medium heat for about 5–7 minutes until the onions are translucent and the vegetables are slightly softened. Stir in the minced garlic and cook for an additional 1 minute.