Enter your email address:

Delivered by FeedBurner

« Hot Pumpkin “Cereal” | Main | Yukhoe Raw Beef, Korean Style »

Creamy Pumpkin and Turkey Chowder

I love just about any kind of soup, cold soups, pureed soups, breakfast soup, meat soups, and I am especially partial to creamy soups. This one hits the creamy mark and is loaded with meat. Chowder is perfect for cold crisp weather, filled with leftover turkey, veggies from my freezer or cold storage and topped with crisp melt-in-your-mouth bacon, this chowder makes a satisfying meal on its own. If you know you’ll only have a half hour or so to get dinner on the table I suggest cutting the celery, onion, and pumpkin ahead of time, making this a fast real food meal.


Creamy Pumpkin and Turkey Chowder


8 pieces nitrite/ nitrate free bacon

2-3 stalks of organic celery, chopped

1 large onion, diced

2-4 cloves garlic, pressed

4 Tbsp butter

6 cups homemade turkey or chicken stock

1 large potato, cut into ¼” cubes

1 small pumpkin, cut into ¼” cubes (about 3 cups)

Sea salt, fresh ground pepper and cayenne pepper to taste (I like a lot of sea salt and pepper with just a dash of cayenne)

3 cups of cooked leftover turkey, cut into ¼ - ½” pieces

8oz fresh or frozen corn

2 cups whole raw milk

¼ cup arrowroot powder


Preheat oven to 400F. Place bacon in stoneware bar pan and cook for approximately 20 minutes (you can probably use a stainless steel jelly roll pan if you don't have a stoneware pan, or you could always cook the bacon in a skillet). Meanwhile melt butter in a large pot over medium heat and add onions, celery and garlic. Sauté for a few minutes, just long enough to get the veggies drenched in butter and slightly soft. Add your stock (please use homemade, most of the commercial stuff has junk in it), pumpkin cubes, diced potato and spices. Bring to a boil, cover, reduce heat and simmer for 8 or so minutes, until the pumpkin and potatoes are tender. Stir in turkey and corn. Whisk arrowroot powder and slowly add the milk until well combined, pour into the soup. Allow the soup to cook on medium heat for another 5-10 minutes allowing the soup to thicken (somewhere around here your bacon will be ready, pull it out to cool). Crumble or cut the bacon, you can add it to the top of each individual serving or stir it in. (I put 1 piece of bacon on the top of each bowl and then added the remainder of the bacon to the pot for our leftovers, really good either way, but the bacon will lose the lovely crispness once mixed in).  Also good topped with shredded raw cheddar and chopped parsley.


I am linking this post up to Sunday Night Soup NightMonday Mania & Make Your Own Monday

PrintView Printer Friendly Version

Reader Comments (3)

I'm a real soup fan too, and this looks delicious! I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here's a link with more information:


I hope to see you there!

Thanks Debbie, I look forward to it! We eat soups at least once a week and I always love inspiration!

January 6, 2012 | Registered CommenterLeah Rae Verde

Thanks so much for sharing this recipe with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe.

January 25, 2012 | Unregistered CommenterDebbie @ Easy Natural Food

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>