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Turkey, Potato, and Corn Chowder

Ingredients

  • 3 slices bacon diced
  • 1 small white onion diced
  • 3 cloves garlic minced
  • 1 teaspoon fresh thyme
  • salt and pepper
  • ΒΌ cup all-purpose flour
  • 4 cups low-sodium chicken stock
  • 4 cups Russet potato peeled and diced
  • 2 cups frozen corn
  • 1 cup half and half
  • green onion cooked and crumbled bacon for garnish

Instructions

  1. In a large stockpot, cook bacon until almost done. Add onion and saute until translucent and softened. Add garlic and cook just until fragrant, about 30 seconds. Whisk in flour until a paste forms. Add chicken stock, slowly, whisking to make sure no lumps form. Stir in potatoes; bring to a boil and cook until potatoes are tender, 10 - 15 minutes depending on the size of your potatoes. Stir in form and cook about 5 more minutes, until thickened. Stir in half and half. Divide into bowls and sprinkle with green onions and bacon, if desired.