The perfect way to welcome soup season and use up any leftover turkey is with Turkey Chowder.

Disclaimer:  This post was written in partnership with the Turkey Farmers of Canada and may contain affiliate links.  All recipes, photos, and ideas are my own. 

Bring on soup season!

The beauty of October where I live includes leaf lined streets in vibrant Fall colours and the perfect excuse for cozy sweaters but wow, when those temperatures drop, the clouds roll in and it feels like it will never stop raining… we turn to soup.

I have partnered with Canadian Turkey (link) to create this mouth watering Turkey Chowder. It comes together so quick and easy thanks to the Instant Pot (but totally doable on the stove top) and its aroma will make your whole house smell incredible. The Turkey Chowder starts with a base of onion, garlic, carrots, celery and potato. Then it becomes a hearty meal with the addition of some lean turkey – cooked or raw – and some sweet corn.

Served with a baguette, this is the perfect meal on a weeknight when you are chauffeuring kids in ten different directions. A cup before piano lessons and a big bowl after soccer practice, with a little leftover to fill a thermos for tomorrow’s lunch. Turkey is our choice for a lean, healthy protein and is a great way to use up some Thanksgiving leftovers.

Happy Fall to you, stay warm and I say bring on Soup Season!

If you are looking for more ways you can add turkey into your day to day meals, check out all the recipes at Canadian Turkey.

Turkey Chowder

INGREDIENTS

1 tablespoon coconut oil

1 cup chopped white onion

1 tablespoon chopped garlic

1 cup chopped carrot

1 cup chopped celery

1 cup chopped russet potato, skin on

1.5 lbs raw turkey breast, cubed (see note if using cooked turkey)

1 ½ teaspoons salt

1 tablespoon dried thyme

1 tablespoon dried parsley

1 quart turkey or vegetable stock

1 cup corn (canned or frozen that has thawed)

1 cup canned coconut milk

INSTRUCTIONS 

Directions:

1. Set the Instant Pot to saute and add the oil, onion, garlic, carrot, celery and potato. Let saute for about five minutes. Add the turkey and spices and stir to combine. Saute another five minutes. Add the stock.

2. Secure the lid on the Instant Pot, and set to Manual (high pressure) for 15 minutes. Be sure the lever on the lid is set to “sealing”.

3. After 15 minutes of cook time, turn the lever to “venting” and release the pressure. As always, it is important to keep your hands and face away from the steam as it releases, and wait until the float valve drops completely before opening the Instant Pot.

4. Add the corn and coconut milk and stir thoroughly. Enjoy!

TIPS:

1. If you don’t have an Instant Pot, you can make this soup stove top. Simply follow the instructions in step 1and then let simmer on the stove top for 30 minutes then proceed to step 4.

2. If you are using leftover cooked turkey, don’t add it under pressure but rather stir it in as part of step four.