I remember the first time I had turkey chowder. It was during a winter getaway at a cozy little cabin in the mountains. The cold was biting, and we had just spent the day hiking through the snow. Coming back to the cabin, the smell of a hearty turkey chowder simmering on the stove was the perfect welcome. My friend, an avid Jamie Oliver fan, had whipped it up, and I was instantly hooked. The creamy texture, the tender turkey, and the mix of fresh vegetables-it was comfort food at its best.
Since then, this dish has become a winter staple in my house. Whether it’s after a chilly walk outside or just when I’m craving something warm and hearty, this chowder is a go-to. And the best part? Jamie Oliver’s take on turkey chowder is simple yet bursting with flavors.
Jamie Oliver’s Turkey Chowder Recipe
Jamie Oliver’s turkey chowder is a perfect balance of fresh, wholesome ingredients. It’s designed to take advantage of leftovers-like Thanksgiving turkey-but can easily be made with fresh turkey. The recipe has all the elements that make comfort food so great: creamy texture, rich flavors, and a hearty serving of veggies. What I love most about it is how versatile it is. You can swap ingredients based on what you have in the pantry or fridge.
Here’s the recipe:
- Ingredients: Turkey, bacon, onions, carrots, celery, potatoes, thyme, bay leaves, chicken stock, milk, and cream.
- Preparation: It involves sautéing the bacon and vegetables, then simmering the turkey and stock together until everything is tender and melded together.
- Finish: The chowder is topped off with a bit of cream to give it that velvety, smooth texture.
It’s simple, straightforward, and makes you feel like you’re in a cozy cottage every time you take a bite.
Ingredients Needed
When I first saw the list of ingredients, I was a little concerned. It looked like a lot of components for a simple soup. But as soon as I laid everything out, I realized it wasn’t too complicated after all. Here’s what you’ll need:
- Turkey: Leftover turkey works perfectly, but fresh turkey also makes a great base. It’s best if the turkey is already cooked.
- Bacon: The salty, crispy bacon adds a rich, smoky flavor to the chowder. Don’t skip this!
- Onions: They provide that sweet, aromatic base flavor.
- Carrots & Celery: These veggies add texture and a subtle sweetness to balance the richness of the turkey and bacon.
- Potatoes: The potatoes help thicken the chowder and give it that satisfying heartiness.
- Thyme & Bay Leaves: These are the herbs that bring the dish to life. They provide depth and fragrance to the chowder.
- Chicken Stock: This forms the base of your broth. Homemade stock is ideal, but store-bought works fine in a pinch.
- Milk & Cream: The milk makes it creamy but still light, while the cream finishes it off with indulgence.
How To Make Jamie Oliver’s Turkey Chowder
Making this chowder is as easy as it is comforting. It’s a one-pot wonder, and once you’ve prepped the ingredients, it mostly simmers while you relax. Here’s how to do it:
- Cook the Bacon: In a large pot, crisp up the bacon. I always like to make sure it’s extra crispy because it adds more texture to the chowder.
- Sauté the Veggies: Once the bacon’s done, toss in the onions, carrots, and celery. Let them soften for a few minutes until they start to release their aroma. It’s at this point that the kitchen really starts to smell amazing.
- Add Turkey and Stock: Toss in your turkey (if it’s leftover, it’s already cooked) and pour in the chicken stock. Stir it all together and bring it to a simmer.
- Add Potatoes and Herbs: Add the diced potatoes, thyme, and bay leaves. These ingredients will cook in the broth and give the chowder its rich flavor.
- Simmer Until Everything Is Tender: Let everything simmer for about 30-40 minutes, or until the potatoes are cooked through and tender.
- Finish with Milk and Cream: The final touch is to add the milk and cream, making the chowder creamy and velvety. Stir it in, let it heat up, and it’s ready to serve.
Ingredient Science Spotlight
The beauty of Jamie Oliver’s turkey chowder lies in its balance of flavors and textures. Here’s a deep dive into the science behind some key ingredients:
- Turkey: Lean protein that provides structure to the soup. It absorbs the flavors of the broth while maintaining its own savory profile.
- Bacon: Bacon fat is what makes the base of the soup so flavorful. It adds umami and a smoky depth that elevates every bite.
- Potatoes: These starches not only add texture but also help thicken the soup. As they cook, they break down and release starches into the broth, giving the chowder that hearty, creamy consistency.
- Cream and Milk: The fat in the cream smooths out the texture, making it luxurious without being overwhelmingly heavy. The milk adds volume and helps mellow out the richness of the cream.
Expert Tips
When I first made Jamie’s turkey chowder, there were a couple of things I learned that made it even better:
- Use a mix of milk and cream: This keeps the chowder rich without being overly thick. The milk gives it body, while the cream adds that luxurious finish.
- Don’t skip the bacon: The bacon really does make the dish. It imparts a smoky undertone that cuts through the creaminess of the soup and ties everything together.
- Season as you go: Taste the soup as it simmers and adjust the salt and pepper. Different stocks have different levels of saltiness, so it’s crucial to taste at each stage.
- Rest before serving: If you can let the chowder sit for a few minutes before serving, it allows the flavors to meld even more.
Recipe Variations
The beauty of this turkey chowder recipe is that it’s flexible. Here are a few ways to make it your own:
- Vegetarian Version: Swap out the turkey for a combination of beans and vegetables like corn and zucchini. Keep the bacon for flavor or skip it for a completely vegetarian version.
- Spicy Twist: Add a few dashes of hot sauce or some chopped fresh chili for an extra kick.
- Herb Variations: Swap the thyme and bay leaves for rosemary or sage for a slightly different flavor profile.
- Swap the Potatoes: Use sweet potatoes instead of regular potatoes for a naturally sweeter chowder.
Final Words
Making Jamie Oliver’s turkey chowder has become one of my favorite traditions during the colder months. The recipe is forgiving and adaptable, so even if you don’t have exactly the right ingredients, you can still make it work. The combination of rich turkey, crispy bacon, tender potatoes, and creamy broth is what makes this dish feel like a warm hug in a bowl.
FAQs
Can I Use Chicken Instead Of Turkey For This Chowder?
Yes, you can swap turkey for chicken if you prefer. The flavor will be slightly different but still delicious.
How Can I Make This Turkey Chowder Thicker?
You can thicken the chowder by simmering it longer or adding a bit of mashed potato or cornflour mixed with water.
Can I Freeze Turkey Chowder For Later?
Absolutely. It freezes well. Just let it cool completely before storing in an airtight container for up to three months.