Creamy Turkey and Corn Chowder

1. 1

   Put the potatoes in a pot, cover with salted water, bring to a boil, then lower the heat to medium-low, cover, and simmer until tender, about 20 minutes.

2. 2

   Drain the potatoes and let them steam dry for a minute or two.

3. 3

   Cut the meat from the turkey legs, discarding the bones and tendons.

4. 4

   Chop the turkey meat and set it aside.

5. 5

   Melt the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes.

6. 6

   Sprinkle the flour over the butter and onion, stirring constantly until they form a paste.

7. 7

   Let the paste cook for about 1 minute.

8. 8

   Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until it reaches a low boil and thickens, about 5 minutes.

9. 9

   Use a potato masher to lightly mash the potatoes and vegetables until the potatoes have softened edges.

10. 10

    Add the cream, return the soup to a simmer, and cook without boiling for 5 minutes, stirring constantly.

11. 11

    Season with salt and black pepper to taste.

• Calories 760.03 kcal High
• Protein 44.47 g Good Source
• Carbs 9.74 g Moderate
• Total Fat 58.62 g High
• Saturated Fat 24.64 g High
• Trans Fat 0.76 g High
• Cholesterol 255.17 mg High
• Sodium 1339.43 mg High
• Fiber 0.56 g Low Source
• Sugar 5.68 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 163.13 mg Moderate
• Iron 4.16 mg Good Source
• Potassium 226.21 mg Low Source
• Vitamin A 143.35 mcg_rae Moderate
• Vitamin C 0.96 mg Low Source
• Vitamin D 1.32 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅