One pot and 30 minutes is all you will need to make this delicious and hearty, quick-cooking chowder, loaded with turkey and corn.

• 2 tablespoons butter
• 1/2 tablespoon olive oil
• 1 yellow onion , diced
• 1 large carrot , thinly sliced
• pinch of salt
• 2 cups diced or shredded cooked turkey
• 3 russet potatoes , peeled and cut into 1-inch cubes
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 can (14.75-ounces) cream style sweet corn
• 1 can (15.25-ounces) sweet corn, rinsed
• 2 cups low sodium chicken broth
• 3 cups 2% milk
• chopped fresh parsley , for garnish

• Heat butter and olive oil in a large soup pot over medium-high heat.
• Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
• Stir in the turkey and potatoes; season with thyme, salt and pepper.
• Add cream style corn, sweet corn, chicken broth and milk; bring mixture to a boil over high heat.
• Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
• Remove from heat.
• Let stand several minutes.
• Give it a stir and taste for seasonings; adjust accordingly.
• Garnish with chopped parsley.
• Serve.