This Midwest Comfort Turkey Chowder

No photo description available.

This Midwest Comfort Turkey Chowder

There’s something undeniably heartwarming about a creamy chowder simmering on the stove, filling the kitchen with savory aromas and a sense of cozy comfort. This Midwest Comfort Turkey Chowder embodies all the qualities of classic heartland cooking — hearty, simple ingredients, and big, satisfying flavor. It’s the perfect way to use up leftover turkey from a holiday meal or Sunday roast, transforming it into a soul-soothing dish everyone will love.

🥣 What Is Midwest Comfort Turkey Chowder?

This chowder is a creamy, thick, and chunky soup made with tender turkey, sweet corn, potatoes, and a blend of vegetables cooked in a rich broth. It’s reminiscent of corn chowder but made heartier with turkey and Midwest flavors — buttery, earthy, and perfectly balanced. The creamy base combined with smoky notes from bacon (optional but recommended) makes every spoonful pure comfort.

🧺 Ingredients You’ll Need

Main Ingredients:

2 tablespoons butter
4 strips of bacon, chopped (optional but adds flavor)
1 medium onion, finely diced
2 celery stalks, chopped
2 medium carrots, diced
2 cloves garlic, minced
3 cups cooked turkey, shredded or cubed
3 medium potatoes, peeled and diced
2 cups frozen or fresh corn kernels
4 cups chicken or turkey broth
1 cup heavy cream (or half-and-half for a lighter version)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
½ teaspoon dried thyme
¼ teaspoon smoked paprika (optional for extra depth)
Fresh parsley or chives, chopped (for garnish)

👩‍🍳 Step-by-Step Preparation Method

Step 1: Prepare the Base

Start by placing a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook until it becomes crispy and releases its fat. This will add a smoky, savory foundation to the chowder. Once the bacon is browned, remove it from the pot and set it aside on a paper towel-lined plate. Keep about 2 tablespoons of bacon fat in the pot (or substitute with butter if you prefer a lighter base).