Turkey & Sweetcorn Chowder

9 Jan

Chowder is often a sea food stew or a thickened soup made using milk or cream for the sauce. I am not keen on fish so didn’t like the idea of having fish soup for lunch! So instead I’ve made Turkey and sweetcorn. This is a brilliant way to use up any leftover turkey from Christmas and is enough for a few days of lunch!



  • 500g Sweetcorn (fresh or frozen)
  • 2 Onions finely chopped
  • 600g Chopped Potatoes
  • 2tbps Sunflower oil
  • 1lt Chicken stock
  • 1lt Semi-Skimmed Milk
  • 500g Chopped Cooked Turkey
  • 2tsp Basil


Firstly, the worst part of this, cutting the onions… I’ve said finely chopped but really it’s your soup so you can have the onions however chunky you want them to be! Once chopped, put the onions into a pan (large enough to hold almost 2.5lts of liquid) with the sunflower oil. Heat the onions and cook them on a medium heat until they are soft and almost see through. As you’re making a soup/chowder you don’t want any colour on the onions as if there’s too much colour then it can give the soup a bitter flavour, which no one really wants!


Now that the onion is cooked chuck in your chopped (peeled) potatoes and sweetcorn, keep the heat on a medium and cook for another 5 minutes. You might be able to do this with only an occasional stir, but if your hobs are like mine and the thermostat has broken and to prevent it all burning I had to stand there constantly!  If it starts to catch on the bottom then you can turn it down a bit.


Once the 5 minutes is up then you can add the litre of chicken stock, whether it’s homemade or Oxo (which I use) it doesn’t matter, I’m sure that homemade would give it an extra amazing flavour, but to be honest I’ve never noticed!! Bring this all up to the boil and then simmer for roughly 5-10 minutes or until the potato is tender, easiest way to tell is just by using a fork to see if they’re soft to pierce.


Now pour in the milk and mix it in well. Once mixed spoon half of the mix (or as much as you can fit) into a blender and blend until course. I found this worked best when I blended more of the potato and sweetcorn with only a small amount of the liquid. When roughly half of the soup has been blended, or it’s to the texture you want then you need to pour it back into the pan and, you guessed it, bring all of it back up to the boil! Now you can stir in the herbs and add the turkey meat, season it to your taste, and I would say try the turkey to make sure it’s all warmed through before you serve it to anyone!



2 Responses to “Turkey & Sweetcorn Chowder”

  1. Big Hungry Gnomes January 9, 2013 at 7:38 pm #

    This cross between the deliciously glutenous Chinese chicken and sweetcorn soup and the traditional all american seafood chowder sounds incredible. I like the idea of blending half of the soup to give it body but still retain the texture of the potato and sweetcorn. Thanks for sharing the great recipe

    • justthebasicscooking January 12, 2013 at 5:13 pm #

      You’re welcome! I’ve spent years trying to perfect a recipe similar to my local Chinese restaurant’s chicken and sweetcorn soup, this is the best I’ve managed (maybe I should just ask them). Hope you enjoy it as much as I do 🙂

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