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Smoked Turkey Chowder Recipe

This Smoked Turkey Chowder Recipe is perfect to make on a pellet grill in a cast iron dutch oven! Use leftover Smoked Turkey to add more flavor! Shredded leftover turkey works amazingly in this chowder to pair with corn and potatoes! Use baby potatoes, russets, or gold potatoes for this recipe!
Prep Time10 mins
Cook Time4 hrs
Course: Soup
Cuisine: American
Servings: 12 Servings
Author: Guy Who Grills

Ingredients

  • 1 Lb Smoked Turkey Shredded
  • 2 Lb Baby Potatoes
  • 3 Cups Chicken Broth
  • 1 Can Kernel Corn
  • Chopped Celery
  • Chopped Sweet Onion
  • Thyme
  • 1 Tbsp Minced Garlic
  • Fresh Ground Garlic Salt
  • Fresh Ground Peppercorn
  • 1 Quart Half And Half
  • Green Onion

Instructions

  • I made this using leftover smoked turkey breast but any smoked turkey will work.
  • If you are using a cast iron dutch oven wipe it down with oil to help make sure that it is ready to cook without having stuff stick.  An Enameled Cast Iron would work as well just know that the smoke may stain the dutch oven.
  • Strain your can of kernel corn before adding to the dutch oven.
  • Add your ingredients, except for the half and half.
  • Give everything a mix in the dutch oven.  If you need to add more broth, and fire up your smoker!!
  • Now, this is where it pays to know how your smoker cooks and how you like to smoke.  I like to do a low, slow smoke using the smoke setting on my Pitboss. Start up your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.
  • Set the full dutch oven on your smoke once your rolling smoke, without a lid so the smoke can saturate the beans.
  • I smoked my chowder for 1 hour and then turn the heat up for 225 for 2 hours.
  • Stir the chowder occasionally as it is smoking to allow the chowder to cook evenly and also smoke flavor everything.
  • I then poured in the half and half and turned it up to 250 for another hour before serving!
  • Serve and enjoy! I topped with some green onion when serving!