Thanksgiving Potato Chowder

Thanksgiving Potato Chowder

Thanksgiving Potato Chowder

Potatoes USA
Tender yellow potatoes, juicy turkey breast, corn, fall herbs, and aromatic vegetables, slow simmered in a fragrant broth made from turkey stock and cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 12 Servings
Calories 250 kcal


  • ½ Cup Bacon diced
  • 1 Cup Yellow onions chopped ¼ inch
  • 1 Cup Celery diced ¼ inch
  • ¼ Cup Garlic sliced thin
  • 1 ½ Pounds Alsum yellow potatoes diced into 1 inch cubes
  • ½ Cup All purpose flour
  • 3 Quarts Chicken stock
  • 1 Pound Turkey meat diced, roasted or grilled
  • 2 Cups Frozen corn kernels
  • 2 Tablespoons Rubbed sage
  • 1 ½ Teaspoons Dried thyme
  • 2 Tablespoons Chicken bouillon powder optional
  • 1 Quart Half & half
  • 1 Tablespoon Kosher salt
  • ¼ Cup Fresh parsley chopped


  • Gather and scale all ingredients.
  • In a large heavy-bottomed pot over medium-high heat, begin cooking the bacon. Stirring often, cook the bacon until it is rendered and starts to brown. Add the onions, celery, and garlic and cook until the vegetables are translucent (about 2-3 minutes). Add the potatoes and stir, then add the flour and stir.
  • Add the chicken stock, a little at a time while stirring until the stock is all added, continue to stir and allow the soup to come to a boil then immediately reduce to a simmer.
  • Add the turkey, corn, sage, thyme, bouillon powder (if using), half & half, and salt.
  • Simmer the soup until it is thick and creamy, and the potatoes are tender. Add the parsley and serve immediately.


Calories: 250kcalCarbohydrates: 34gProtein: 18gFat: 6gCholesterol: 25mgSodium: 330mgPotassium: 734mgFiber: 2gSugar: 7gVitamin C: 12mg