Jamie Oliver’s Turkey Chowder is a hearty, creamy soup that transforms leftover turkey into a comforting meal. This chowder is packed with tender turkey, sweetcorn, potatoes, and smoky bacon, all simmered in a rich broth. Perfect for chilly days, it’s a satisfying dish that makes the most of holiday leftovers.
What is Jamie Oliver Turkey Chowder?
Turkey chowder is a creamy, chunky soup that combines cooked turkey with vegetables, potatoes, and a flavorful broth. It’s thickened with cream or milk for a luscious texture and is an excellent way to enjoy leftover turkey in a new and exciting dish.
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Why You Should Try This Recipe
- Great for Leftovers: Perfect for repurposing cooked turkey.
- Rich and Hearty: A filling soup that’s perfect for cold weather.
- Easy to Make: Simple ingredients and minimal prep time.
- Customizable: Adjust the ingredients to suit your taste.
- Comfort Food: Warm, creamy, and satisfying.
Ingredients Needed to Make Jamie Oliver Turkey Chowder
For the Chowder
- Cooked Turkey (400g, shredded or diced): The main protein.
- Smoked Bacon (100g, diced): Adds depth and smoky flavor.
- Potatoes (2 medium, peeled and diced): Adds heartiness to the soup.
- Onion (1 large, finely chopped): Forms the aromatic base.
- Celery (2 stalks, diced): Adds crunch and flavor.
- Sweetcorn (150g, canned or frozen): For sweetness and texture.
- Butter (30g): For sautéing and richness.
- Chicken or Turkey Stock (500ml): The base of the soup.
- Milk (300ml): Makes the chowder creamy.
- Plain Flour (2 tbsp): Thickens the chowder.
- Fresh Thyme (1 tsp): Optional, for aromatic flavor.
- Salt and Black Pepper (to taste)
For Garnish
- Fresh Parsley (chopped)
- Crusty Bread (optional)
Equipment Needed
- Large pot or saucepan
- Wooden spoon
- Ladle
Instructions to Make Jamie Oliver Turkey Chowder
Step 1: Sauté the bacon and vegetables
In a large pot, melt the butter over medium heat. Add the diced bacon and cook for 3-4 minutes until crispy. Remove some for garnish if desired. Add the onion, celery, and potatoes to the pot and cook for 5-7 minutes until softened.
Step 2: Make the roux
Sprinkle the flour over the cooked vegetables and bacon. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.
Step 3: Add the stock and simmer
Gradually pour in the chicken or turkey stock while stirring to avoid lumps. Bring the mixture to a gentle simmer and cook for 10 minutes until the potatoes are tender.
Step 4: Add the turkey and sweetcorn
Stir in the cooked turkey and sweetcorn. Pour in the milk and simmer for another 5 minutes, stirring occasionally, until the chowder thickens and the ingredients are heated through.
Step 5: Season and serve
Season the chowder with salt, black pepper, and fresh thyme if using. Ladle into bowls and garnish with chopped parsley and reserved bacon bits. Serve hot with crusty bread.
What Goes Well With Jamie Oliver Turkey Chowder
- Crusty Bread: Ideal for dipping into the creamy soup.
- Side Salad: Adds freshness and balance to the meal.
- Grilled Vegetables: Complements the hearty flavors.
- Garlic Bread: For an extra indulgent side.
- Crackers: A crunchy topping for the soup.
- Cheese Platter: For an elevated dining experience.
Expert Tips for Making the Best Jamie Oliver Turkey Chowder
- Don’t Overcook the Turkey: Add the turkey toward the end to keep it tender.
- Thicken as Needed: Simmer longer or add more flour if you prefer a thicker chowder.
- Use Fresh Herbs: Thyme or parsley enhances the flavor of the chowder.
- Add More Veggies: Include carrots, leeks, or spinach for extra nutrients.
- Serve Immediately: Chowder is best enjoyed fresh and warm.
Easy Variations of Jamie Oliver Turkey Chowder
- Seafood Chowder: Add shrimp or clams instead of turkey.
- Spicy Version: Add chili flakes or a dash of hot sauce for heat.
- Vegetarian Option: Replace turkey with mushrooms or tofu and use vegetable stock.
- Cheesy Twist: Stir in grated cheddar for a rich, cheesy flavor.
- Low-Carb: Substitute potatoes with cauliflower for a lighter version.
Best Practices to Store Jamie Oliver Turkey Chowder
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat Gently: Warm on the stove over low heat, stirring occasionally, and add a splash of stock if needed.
Nutrition Value (per serving):
- Calories: 320
- Protein: 22g
- Carbohydrates: 20g
- Fat: 16g
- Fiber: 3g
FAQs
Can I make turkey chowder ahead of time?
Yes, turkey chowder can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or stock if it thickens.
Can I freeze turkey chowder?
Yes, turkey chowder freezes well. Cool it completely, store in an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How can I make turkey chowder thicker?
To thicken turkey chowder, simmer it longer or add a slurry of cornstarch and water. Another option is to mash some of the cooked potatoes in the soup.
What other vegetables can I add to turkey chowder?
You can add carrots, green beans, spinach, or bell peppers for extra flavor and nutrients. Add softer vegetables toward the end of cooking to prevent overcooking.
Final Words
Jamie Oliver’s Turkey Chowder is a hearty and delicious way to use up leftover turkey. With its creamy texture and comforting flavors, this chowder is perfect for cozy nights and family meals. Try it today for a satisfying dish that everyone will love!
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Jamie Oliver Turkey Chowder Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: Main Course
- Method: Sautéing
- Cuisine: British
Description
Turkey chowder is a creamy, chunky soup that combines cooked turkey with vegetables, potatoes, and a flavorful broth. It’s thickened with cream or milk for a luscious texture and is an excellent way to enjoy leftover turkey in a new and exciting dish.
Ingredients
For the Chowder
- Cooked Turkey (400g, shredded or diced): The main protein.
- Smoked Bacon (100g, diced): Adds depth and smoky flavor.
- Potatoes (2 medium, peeled and diced): Adds heartiness to the soup.
- Onion (1 large, finely chopped): Forms the aromatic base.
- Celery (2 stalks, diced): Adds crunch and flavor.
- Sweetcorn (150g, canned or frozen): For sweetness and texture.
- Butter (30g): For sautéing and richness.
- Chicken or Turkey Stock (500ml): The base of the soup.
- Milk (300ml): Makes the chowder creamy.
- Plain Flour (2 tbsp): Thickens the chowder.
- Fresh Thyme (1 tsp): Optional, for aromatic flavor.
- Salt and Black Pepper (to taste)
For Garnish
- Fresh Parsley (chopped)
- Crusty Bread (optional)
Instructions
Step 1: Sauté the bacon and vegetables
In a large pot, melt the butter over medium heat. Add the diced bacon and cook for 3-4 minutes until crispy. Remove some for garnish if desired. Add the onion, celery, and potatoes to the pot and cook for 5-7 minutes until softened.
Step 2: Make the roux
Sprinkle the flour over the cooked vegetables and bacon. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.
Step 3: Add the stock and simmer
Gradually pour in the chicken or turkey stock while stirring to avoid lumps. Bring the mixture to a gentle simmer and cook for 10 minutes until the potatoes are tender.
Step 4: Add the turkey and sweetcorn
Stir in the cooked turkey and sweetcorn. Pour in the milk and simmer for another 5 minutes, stirring occasionally, until the chowder thickens and the ingredients are heated through.
Step 5: Season and serve
Season the chowder with salt, black pepper, and fresh thyme if using. Ladle into bowls and garnish with chopped parsley and reserved bacon bits. Serve hot with crusty bread.
