Jamie Oliver’s Turkey Chowder is comfort food through and through. Think of it as a creamy, chunky soup that warms you up from the inside out. It’s rich without being too heavy. It’s packed with veggies, potatoes, sweetcorn and – of course – shredded leftover turkey. The flavors are a mix of smoky, sweet and savory.
The magic of this dish is in its simplicity. It takes humble leftovers and transforms them into something that tastes like it came from a cozy café. If you’ve ever had American-style chowder, this version carries that spirit but with Jamie’s signature rustic flair.
Jamie Oliver Turkey Chowder Recipe
Ingredients Needed
You probably have most of this stuff lying around. That’s the beauty of it.
Veggies & Aromatics
- 1 onion, chopped
- 2 celery sticks, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- A handful of fresh thyme (or dried if that’s what you’ve got)
- 1 leek (optional but adds a nice sweetness)
Base
- 2 medium potatoes, peeled and cubed
- 1 tablespoon plain flour
- 1.2 liters chicken or turkey stock
- 150ml single cream or whole milk
The Stars
- 300-400g cooked turkey, shredded (white and dark meat mixed is ideal)
- 1 tin of sweetcorn (drained) or 1 cup frozen corn
- Salt and pepper to taste
- Olive oil or butter
Bonus Touches
- A pinch of smoked paprika (adds warmth)
- Fresh parsley for garnish
- A squeeze of lemon at the end to lift it
Equipment Needed
Nothing fancy here. This is a ’grab what’s in your kitchen’ kind of dish.
- A large soup pot or Dutch oven
- A sharp knife and chopping board
- A wooden spoon
- Measuring jug or cups
- Ladle (makes serving easier)
- Hand blender (optional – some like to blitz half the soup for creaminess)
How To Make Jamie Oliver’s Turkey Chowder
Ready? Let’s break it down step-by-step.
1. Sauté The Veggies
Heat a glug of olive oil (or a knob of butter) in your soup pot.
Throw in the chopped onion, celery, carrots and leeks. Let them sweat gently over medium heat. about 10 minutes. Add garlic and thyme and stir for a minute more. You want everything soft but not browned.
2. Add The Potatoes And Flour
Toss in the diced potatoes. Sprinkle over the flour and stir. this helps thicken the chowder later. Cook it for a minute to get rid of the raw flour taste.
3. Pour In The Stock
Gradually add your stock, stirring as you go. Scrape up any tasty bits from the bottom of the pan. Bring it to a gentle boil, then turn it down to a simmer. Let it cook for 10-15 minutes or until the potatoes are just tender.
4. Add The Turkey And Corn
Time for the good stuff. Add your shredded turkey and the corn. Season with salt, pepper and a little smoked paprika if you’re using it. Let it bubble away for another 5 minutes.
5. Creamy Finish
Turn the heat down low and stir in your cream or milk. Don’t boil it at this point. you just want it warmed through. Taste and adjust the seasoning. A squeeze of lemon really lifts it here.
6. Optional Blend
If you like a smoother texture, take out a few ladlefuls, blend and return to the pot. Or use a hand blender to pulse just a bit.
What I Learnt
Making this dish taught me a few cool things:
- Leftovers can shine. This isn’t just a way to ’use up’ turkey. it’s a recipe you’d make on purpose.
- Layering flavors is key. Starting with sautéed aromatics and building up with stock, turkey and cream gives it real depth.
- A little thickening goes a long way. That flour step might seem minor but it’s what makes the soup feel hearty and satisfying.
- Don’t forget acid. The lemon at the end? Game changer. Brightens everything up.
Also, this chowder freezes pretty well which surprised me. Just don’t add the cream before freezing. stir it in when reheating.
Recipe Tweaks For Jamie Oliver’s Turkey Chowder
Jamie’s turkey chowder is comforting, creamy and a great way to use up leftover roast. But hey, there’s always room to play.
1. Go Bold with the Base
Jamie typically starts with a classic mirepoix (onion, celery and carrot). Try swapping in leeks or fennel for a sweeter, slightly anise kick. You could even roast the veg first for deeper flavor.
2. Spice It Up
Jamie keeps the seasoning mellow but a little heat can bring this chowder to life. Add a chopped chipotle in adobo for smoky warmth or a pinch of cayenne if you like things punchier.
3. Amp Up the Creaminess
Instead of just milk or stock, stir in a splash of coconut milk or a dollop of crème fraîche. For a richer bite, melt in a handful of grated mature cheddar just before serving.
4. Add Texture
Jamie often blends part of the soup for that creamy thickness. That’s solid but keep a good handful of whole corn kernels, shredded turkey or diced potatoes aside and stir them in at the end. Texture keeps things interesting.
5. Herb Game Strong
Don’t just finish with parsley. Try thyme while it simmers, then hit it with chopped chives, tarragon or even a squeeze of lemon juice and zest just before serving. It brightens everything.
6. Meat Alternatives
No turkey? No problem. Leftover rotisserie chicken, crumbled sausage or even smoked tofu works beautifully. The chowder is flexible. it’s about the vibe, not strict rules.
Storage Tips For Leftovers
Turkey chowder actually tastes better the next day. the flavors get a chance to cozy up together. Here’s how to keep it safe and tasty:
Cool it down fast
Don’t let it sit out on the stove for hours. Transfer it to shallow containers and let it cool on the counter for about 30 minutes, then straight into the fridge.
Fridge life: 3 to 4 days
Store in airtight containers. If there’s cream or dairy in it, don’t push past four days. even if it smells fine, you don’t want to risk it.
Freezing? Yes, but…
Dairy can split when frozen, so if you’re planning to freeze it, hold off on adding cream or milk. Freeze the base, then stir in your dairy when you reheat. Use freezer-safe containers, leaving space at the top for expansion.
Reheating
Gentle is key. Don’t boil it. Warm it slowly over medium-low heat, stirring often. If it’s too thick, add a splash of stock or milk. Taste and adjust seasoning. things mellow out in the fridge.
What To Eat With Jamie Oliver’s Turkey Chowder?
This chowder is a meal in itself but a good pairing makes it even more comforting. Here’s how to round it out:
1. Crusty Bread or Garlic Toast
You need something to dunk. A chunky sourdough, a slab of buttered baguette or even garlic ciabatta brings the perfect crunch. Bonus points for toasting it under the grill with a bit of cheese.
2. Light Salad
Balance the richness with something fresh. Think arugula with lemon vinaigrette, shaved fennel and apple salad or even a slaw with a bit of bite.
3. Pickles or Fermented Veg
This might sound odd but a little acidic hit on the side. like gherkins, pickled onions or kimchi. can cut through the creaminess in a really satisfying way.
4. Roasted Veg Sides
If you’re making it more of a dinner event, roast up some winter veg – think maple-glazed carrots, parsnips or brussels sprouts. Their sweetness pairs well with the savory soup.
5. Something Crisp to Drink
If you’re pouring a drink, go with a dry cider, crisp white wine (like Sauvignon Blanc) or even a cold, hoppy pale ale. For non-alcoholic, try sparkling apple juice or a lemony iced tea.
FAQs
Can I Use Chicken Instead Of Turkey For The Chowder?
Yes, chicken can be substituted, though it’ll slightly change the flavor. Turkey gives it a richer taste!
How Long Does Jamie Oliver’s Turkey Chowder Take To Cook?
It takes around 45 minutes to an hour to make from start to finish.
Can I Make This Chowder Ahead Of Time?
Definitely! It actually tastes even better the next day after the flavors have had time to meld together.
