Midwest Comfort Turkey Chowder

When the Midwest winter rolls in and the wind whips across the fields, nothing warms the soul like a hearty bowl of chowder. This turkey chowder is a tribute to those snowy afternoons spent watching the snow pile up outside while something comforting simmers on the stove. Whether you’re using leftover holiday turkey or cooking up a fresh batch just for this, it’s a creamy, satisfying hug in a bowl—filled with rustic vegetables, tender turkey, and Midwest charm in every spoonful.

Ingredients:

• 2 tablespoons butter

• 1 small onion, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 3 cups cooked turkey, shredded or chopped

• 3 cups chicken or turkey broth

• 2 potatoes, peeled and diced

• 1 cup corn (frozen or canned)

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1½ cups milk

• 1 cup heavy cream

• 2 tablespoons flour (optional, for thickening)

• Chopped parsley or green onions for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add onion, carrots, and celery. Cook until vegetables are soft, about 5–6 minutes.

2. Stir in garlic and cook for 1 minute more.

3. Add the turkey, broth, potatoes, corn, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.

4. If you’d like it thicker, whisk the flour into the milk before adding. Stir in milk and cream and cook for another 5–10 minutes, stirring often, until hot and thickened.

5. Taste and adjust seasoning.

6. Garnish with parsley or green onions and serve hot with crusty bread or cornbread on the side.