I’ve always had a thing for comfort food. Growing up, my mom would cook hearty soups and stews that could warm you up on the coldest of days. There’s something about a big bowl of rich, flavorful soup that just feels like home. A few years ago, I discovered Jamie Oliver’s Turkey Chowder recipe, and let me tell you, it quickly became one of my go-to dishes. Not only is it filling, but it’s also packed with flavors that are both familiar and fresh.
I first made this chowder after Thanksgiving, when I had leftover turkey. I’ve always loved how soups are so forgiving-throw in a bit of this, a dash of that-and somehow, it always turns out amazing. But Jamie Oliver’s recipe takes that ’throwing things together’ approach and elevates it with some clever ingredients. It turned out to be the perfect way to use up the extra turkey while still getting something hearty and satisfying.
Jamie Oliver’s Turkey Chowder Recipe
The first time I made this chowder, I wasn’t entirely sure what to expect. I had never tried a turkey chowder before, and I was used to the classic chicken or ham versions. But when I saw how easy the ingredients were to gather and how simple the steps were, I knew it was going to be a winner. What stood out to me most was how versatile the recipe is. You can make it with leftover turkey, or if you don’t have any, it works just as well with chicken or even pork.
The creamy texture combined with the slight smokiness from the turkey, and the heartiness of the vegetables, made it a complete meal. I felt like Jamie had somehow captured the essence of cozy autumn evenings in this one dish. The recipe includes a bunch of fresh, simple ingredients, yet it’s packed with flavor that’s incredibly satisfying.
Ingredients Needed
Let’s talk about what you need for this chowder. The beauty of this dish is that it’s simple, but the ingredients really come together to create something special. Here’s the breakdown:
- Leftover turkey – About 2 cups, chopped (if you don’t have turkey, chicken works just as well).
- Butter – A couple of tablespoons to give the base a nice richness.
- Olive oil – For sautéing the vegetables, adds some depth to the flavor.
- Leeks – One or two, finely chopped. They bring a mild, sweet onion-like flavor.
- Carrots – A couple, diced. They add a natural sweetness and color to the chowder.
- Celery – Two stalks, finely chopped. It gives the soup that crisp bite and freshness.
- Potatoes – A few, peeled and diced. These add bulk to the soup and make it feel extra hearty.
- Chicken or turkey stock – Around 4 cups. You could use vegetable broth if you prefer a lighter base.
- Milk or cream – Depending on how rich you want it. I go for half-and-half for that perfect balance.
- Bay leaves – For a hint of earthy flavor.
- Thyme – Fresh thyme works best, but dried will do.
- Salt and pepper – For seasoning to taste.
- Corn kernels – Fresh or frozen. They give a nice sweetness and texture to the soup.
- Fresh parsley – For garnish. It adds a pop of color and freshness on top.
How To Make Jamie Oliver’s Turkey Chowder
Once you’ve got everything ready, the actual process is surprisingly easy. The first time I made it, I was amazed at how quickly everything came together. Here’s how I do it:
- Sauté the vegetables: In a large pot, melt the butter and olive oil over medium heat. Add the leeks, carrots, and celery, and cook them until they soften. This usually takes about 5 minutes.
- Add potatoes and stock: Throw in your diced potatoes and pour in the stock. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes until the potatoes are tender.
- Season it: Add your bay leaves, thyme, salt, and pepper. Stir everything together and let it simmer for another 5 minutes.
- Add the turkey and corn: Once the potatoes are soft, add the chopped turkey and corn. If you’re using frozen corn, no need to thaw it first. Stir everything together and let it cook for another 5 minutes.
- Add cream or milk: Once the turkey and corn are heated through, pour in the milk or cream (whatever you’re using). Stir and let it simmer gently for another 5 minutes.
- Taste and adjust: Check for seasoning and adjust with more salt, pepper, or even a little more thyme if needed.
- Garnish and serve: When the chowder is creamy and rich, remove the bay leaves, sprinkle fresh parsley on top, and serve.
Ingredient Science Spotlight
Now let’s dive into the science behind some of these ingredients and why they work so well together:
- Turkey: It’s a lean protein that adds substance to the chowder without making it too heavy. Turkey also has a rich flavor that pairs wonderfully with the other savory ingredients.
- Leeks: Leeks are milder than onions, which helps create a soft, aromatic base without overwhelming the other flavors. Their sweetness comes from the sugars in their cells, which are released when sautéed.
- Potatoes: The starch in potatoes naturally thickens the chowder as they cook. They help create a smooth, creamy texture when blended with the stock and milk. Plus, they make the dish feel more filling.
- Cream: Adding cream (or half-and-half) gives the chowder that velvety texture. Fat helps carry the flavors, making each spoonful more indulgent and satisfying.
- Thyme: This herb has natural antibacterial properties and adds a woodsy, earthy flavor. It balances the richness of the cream and the sweetness of the vegetables.
Expert Tips
Here are a few tips I’ve picked up over the years that will make this chowder even better:
- Don’t skip the sautéing step: Sautéing your vegetables before adding liquids helps release their natural flavors and makes the base of the soup richer.
- Use leftover turkey: This recipe is perfect for those post-holiday leftovers. You can even freeze leftover turkey in portions to make the chowder any time of year.
- Adjust thickness: If you prefer a thicker chowder, mash some of the potatoes with a potato masher before adding the cream. This will give the soup a chunkier, more rustic texture.
- Make it a one-pot meal: This chowder is filling enough that it can stand on its own, but serve it with a slice of crusty bread for that extra comfort food factor.
Recipe Variations
One of the great things about this recipe is its flexibility. Here are a few ways to switch it up:
- Spicy version: Add a diced jalapeño or a pinch of cayenne pepper for a bit of heat. The spice will cut through the creaminess beautifully.
- Vegetarian option: Skip the turkey and use vegetable stock. You can also add more veggies like zucchini or parsnips.
- Smoky flavor: For a deeper, smokier taste, try adding a handful of smoked paprika or a dash of liquid smoke.
- Herb variations: Instead of thyme, you could try rosemary or sage, especially if you want a more autumnal flavor.
Final Words
I can’t stress enough how easy and comforting this recipe is. Every time I make it, I get that satisfying feeling of nourishing myself with something wholesome and delicious. Whether you’re using up leftovers or starting from scratch, this turkey chowder is a dish that delivers both in flavor and warmth. It’s the kind of meal that brings people together around the table, and it’s been a hit in my house for years.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Turkey Chowder?
You’ll need leftover turkey, vegetables like carrots and leeks, stock, milk, and some seasoning to bring it all together.
Can I Make Jamie Oliver’s Turkey Chowder With Chicken Instead Of Turkey?
Yes, you can substitute chicken for turkey if you prefer. It will still be delicious.
How Long Does It Take To Cook Jamie Oliver’s Turkey Chowder?
It takes about 40 minutes to cook, including prep time.