Fall Flavors: Chicken & Corn Chowder
Posted on November 12, 2014

In the Kitchen header

While searching Pinterest over the weekend, I came upon this recipe for a Turkey & Corn Chowder, that I thought would make a great recipe for before but especially after the holidays!

I went ahead and made it before, because I had some leftover chicken to use, but this would be great for all of those Thanksgiving turkey leftovers, served with some warm bread, on a chill November day. You just can’t beat it!


  • 1 tsp olive oil
  • 1 medium yellow onion, diced
  • 1 stalk celery, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 (4 oz.) can diced green chiles
  • 3 cups low-sodium chicken broth
  • 1 1/4 cups frozen corn kernels
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 cup all-purpose flour
  • 2 cups skim milk
  • 2 1/2 cups shredded cooked turkey (or chicken)
  • 3/4 cup shredded Cheddar cheese
  • 1/4 tsp cayenne pepper
  • Green onion, thinly sliced (for garnish)


  1. Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
  2. Add the green chiles and cook for 1 minute.
  3. chickencornchowderPour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  4. Add the corn and simmer for 3 minutes.
  5. Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
  6. Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
  7. Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
  8. Ladle into soup bowls, garnish with green onions and serve.

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Give this recipe a try and send us your pictures!

 Post by: Cristin M.