wild turkey and potato chowder

Wild Turkey and Potato Chowder

Chowder, by its very definition, is supposed to contain shellfish, or fish, hence the “New England Clam Chowder” that everyone knows, if not loves, like me. And for those who don’t like the cream-based version of that chowder, then substitute the milk for tomatoes, and you have the Manhattan version. (If you like that idea, try my Manhattan Fish Chowder).

However, I don’t feel that to make a chowder you necessarily need fish – so here I used already-cooked wild turkey breast cut into bite-sized pieces. The chowder still has potatoes and lots of diced vegetables, plus the cream-base. If you’d rather substitute a lactose-free milk, by all means try it, but just know it might turn out thinner than you expected. If that’s the case, next time you make it, add more flour as a thickener.

Plus, with the wild turkey, this makes for a quick, easy-to-make hearty chowder that almost everyone can enjoy. Garnish with bacon (of course), shredded cheese of any kind, and diced chives. I like to add these in separate little bowls to allow my guests to garnish their chowder as they see fit.

I used Hi Mountain Seasonings in this dish. Use code SPORTINGCHEF at the checkout and you’ll save 25% off your entire order.

Wild Turkey and Potato Chowder

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Servings: 4 people


  • 3 tbsp butter
  • 2/3 cup EACH of carrot, celery and onion diced
  • 2 tbsp flour
  • pinch of thyme
  • 1 tsp Hi Mountain Seasonings Poultry Rub
  • 3 cups chicken stock
  • 3/4 cup whole milk
  • 2 cups potatoes diced
  • 1 1/2 cups wild turkey breast cubed into 1-2 inch pieces
  • 1/2 cup shredded cheddar cheese
  • salt and pepper to taste


  • Melt butter in a large pot over medium-high heat. Add celery, carrot and onion. Cook, stirring often, until onions are translucent. Add flour evenly over vegetables and stir to blend. Cook for 3 to 4 minutes while stirring a few times. 
  • Stir in thyme and HM Poultry Rub. Stir in chicken stock slowly. Stir in milk and potatoes. Bring to a boil. Reduce heat and cook for 10 minutes.
  • Stir in wild turkey and cheese. Heat to serving temperature. Season to taste with salt and pepper. 


You can substitute for a lactose free milk. Garnish with bacon, shredded cheese and diced chives.


  1. www.wonderfulcook.com on December 29, 2022 at 4:12 am

    This looks delicious! I love chowders that are full of flavor like this one! I’ll have to try the recipe soon!

  2. Aimee on April 7, 2024 at 10:36 am

    What about the potatoes??? Where do those come in during the process?

    • Scott Leysath on April 7, 2024 at 3:18 pm

      Fixed! Thanks for the heads-up!

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