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Midwest Comfort Turkey Chowder — creamy, rustic, and totally cozy

This Midwest Comfort Turkey Chowder marries the silky, full-bodied richness of New England-style chowders with the honest, homey flavors of the Midwest: sweet corn, tender potatoes, smoky bacon, and sharp cheddar (if you like). It’s a perfect way to use leftover roast turkey or rotisserie meat, and it’s forgiving — easy to scale, adapt, and stash in the fridge for quick comfort food later.

Makes

About 6 generous bowls (4–6 servings)

Time

Prep: 15 minutes
Cook: 35–40 minutes
Total: ~50–55 minutes

Ingredients

3 tablespoons unsalted butter (or 2 tbsp butter + 1 tbsp bacon fat)
4 slices bacon, diced (optional — adds smoky depth)
1 medium yellow onion, finely chopped
2 celery stalks, diced
2 medium carrots, diced (about 1 cup)
2–3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups turkey or chicken stock (preferably low-sodium)
3 medium Yukon Gold or Russet potatoes, peeled and diced into 3/4-inch cubes (about 4 cups)
2 cups cooked turkey, shredded or diced (leftover or rotisserie)
1 1/2 cups frozen or fresh corn kernels (fresh if in season)
1 cup whole milk or half-and-half
1/2 cup heavy cream (optional — for extra silkiness)
1 teaspoon dried thyme (or 1 sprig fresh)
1 bay leaf
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley (or chives) for finishing
1–1 1/2 cups shredded sharp cheddar, optional (for stirring in or topping)
1 teaspoon lemon juice (optional — brightens flavors)

Equipment

Large heavy pot or Dutch oven, wooden spoon or spatula, ladle, chef’s knife, cutting board, measuring cups/spoons.

Method — step by step

1. Gather and prep

Dice the bacon (if using), chop onion, celery, carrots, mince garlic, peel and cube potatoes, and shred the turkey. Having everything ready makes the cooking smooth.

2. Render bacon and soften aromatics (8 minutes)

Heat the pot over medium. Add the bacon and cook until crisp; remove with a slotted spoon and drain on paper towel, leaving rendered fat in the pot. If not using bacon, melt the butter in the pot. Add the chopped onion, celery, and carrot. Sauté until the onion is translucent and vegetables are tender, about 5–6 minutes. Add the garlic in the last 30 seconds.

3. Make the roux (2–3 minutes)

Push the veggies to the side, add the butter (or use the fat already in the pan), sprinkle the flour over the vegetables and stir constantly to coat — cook 2–3 minutes to remove the raw flour taste. This creates a roux that will thicken the chowder.

4. Add stock and simmer potatoes (15–20 minutes)

Slowly pour in the turkey/chicken stock while whisking or stirring to break up lumps. Add the diced potatoes, thyme, and bay leaf. Increase heat to bring to a gentle boil, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.

5. Add turkey and corn; finish with dairy (5–7 minutes)

When potatoes are nearly tender, stir in the turkey and corn. Heat until the turkey is warmed through. Reduce heat to low. Stir in the milk and cream slowly — warm them first in a small pan or microwave 30 seconds if you’re worried about curdling. Simmer gently on low (do not boil) for 3–5 minutes to meld flavors and thicken slightly. If you want a thicker chowder, mash about 1 cup of the potatoes against the side of the pot and stir; the broken-down potato will naturally thicken the broth.

6. Season and finish

Remove bay leaf and thyme stems (if used). Taste and season with salt and pepper. Stir in lemon juice if using (a little acid brightens the chowder). Fold in half the cooked bacon and, if desired, 1 cup of shredded cheddar until melted and incorporated. Save remaining bacon and extra cheddar for garnish.