This creamy turkey potato and corn soup recipe is easy to make either in the crock pot or on the stove. It has delicious flavors with the addition of southwest corn and creamed corn. It is pure comfort in a bowl and freezes great!
The winter months are coming and it is the perfect time to stock up the freezer with soups and stews! This creamy turkey potato & corn soup is so simple to make, it is a hearty bowl of comfort that you will fall in love with. Just pop everything in your slow cooker in the morning and dinner will be ready! The combination of turkey, potatoes and corn makes this tasty soup a nice hearty meal. It freezes well making it a great option for meal prep, stock up those freezers for easy dinners or lunches. The recipe makes 8- 1 cup servings,
- Ground turkey
- Creamed corn
- Southwest corn
- Salt & pepper
In a frying pan over medium heat add the oil and cook the diced onions for a few minutes then add in the ground turkey. While the turkey is cooking you can cut up the potatoes. You can use peeled or unpeeled, whichever you prefer. I used mini gold potatoes for this recipe, cut the potatoes into bite-sized pieces.
Once the turkey is cooked, drain it and add it to the slow cooker. Add in the creamed corn, southwest corn, cream, salt & pepper.
Here is the southwest corn used in this recipe, if you can’t find this exact can just look around in your grocery store for something similar. You could also use regular canned corn and add in some diced peppers and jalapenos. Frozen corn is also an option and your local grocery store may carry a southwest frozen corn blend.
The cream I use is a half and half cream. You can use heavier cream if you wish it just might affect the overall WW points in the recipe for those who count points.
Can I use a different meat in this other than ground turkey?
Yes absolutely! You can swap out the ground turkey for ground beef or chicken. Maybe use shredded chicken or sausage. Feel free to add any cooked meat to this soup recipe that suits you best. You could also make it vegetarian by leaving out the meat and adding some beans, lentils, or rice instead. If you want to bulk it up with some extra vegetables you can add some. You might need to add in extra cream or some broth if it seems to thick if you do add extra vegetables.
Can I add some spices to this soup?
You sure can! I kept it simple with just some salt & pepper. You can add in some garlic, oregano, or parsley. If you want to spice it up a little try some red pepper flakes or a pinch of cayenne pepper.
Can I make this soup in a pot on the stove?
Yes, if you’d rather use a pot on the stove then cook the ground turkey and onions in a frying pan. Drain and add all of the ingredients to a large pot. Cook over medium heat for 1 hour, check the potatoes, if they are still firm continue cooking until the potatoes are tender.
Storing and reheating
Store in an air-tight container and refrigerate for up to 3 days, or freeze it. To reheat, dethaw then cook in a pan on the stovetop over medium heat. You can add a little cream or broth if it seems too thick.
Creamy turkey potato & corn soup
- 1 tsp olive oil
- 1 lb ground turkey
- 1 cup onion, diced
- 5 cups mini potatoes, chopped
- 1.5 cups cream
- 1 can creamed corn (14-15oz can)
- 1 can southwest corn (14-15oz can)
- 1 tsp salt
- 1 tsp pepper
- In a frying pan over medium heat on the stove add the oil and diced onions. Cook for a few minutes then add in the ground turkey.
- While the turkey is cooking chop the potatoes into cube size pieces, you can use peeled or unpeeled potatoes.
- Once the turkey is cooked, drain and add it to the slow cooker. Add all other ingredients to the slow cooker. Give it a stir then cover and let cook for 6-8 hours on low or 3-4 hours on high. If the soup is too thick you can add in some extra cream or broth.
- Makes 8- 1 cup servings.