Turkey & sweetcorn chowder.jpg

Yeo Valley's Turkey Chowder

Sweetcorn & Turkey Chowder

Leftovers you won't want to leave

When you’re in the mood for comfort food, this creamy chowder from Yeo Valley hits the spot every time – and it’s a great way to use up leftover turkey.


  • 2 tsp olive oil
  • 3 sticks of celery, diced
  • 1 onion, finely diced
  • 400g potatoes cut into cubes
  • 5 litres of chicken stock
  • 2 bay leaves
  • 350g sweetcorn, tinned or frozen
  • 400g leftover turkey cut into bite-sized chunks
  • 200g Yeo Valley Crème Fraîche
  • Small bunch of parsley, chopped


  1. Heat the oil in a large saucepan, then add the celery and onion. Cover and sweat over a medium heat for 5 mins. Pour the stock into the pan along with the potato and bay leaves and simmer for 10 mins until the potatoes start to become tender.
  2. Add the turkey, sweetcorn and a good grind of
 black pepper. Cook for another 5 mins. Check the
 vegetables are cooked and adjust the seasoning.
  3. Stir in the Crème Fraîche then 
divide between 4 bowls and 
top with the parsley.