This creamy turkey corn chowder is perfect for using up Christmas or Thanksgiving leftovers and goes beyond the classic turkey sandwiches. It’s also so delicious and comforting and won’t take too much effort.
Filled with shredded leftover turkey, baby potatoes, carrot and corn this chowder is a meal in itself. I add some crusty bread to the side for dunking because it’s just so good but this hearty soup requires nothing else.
Try this Easy Butternut Squash Soup or this Roasted Garlic and Potato Chowder too.
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Since ‘discovering’ chowder when we were in Canada (I mean, I knew of chowder but little did I know how much I’d love it) it’s just about the only way I want my soup – well, except this Roasted Tomato Soup with Mini Grilled Cheese.
I love the richness, the intense flavour, that creamy smooth texture and it just feels totally cosy. I’ll even happily eat it in the height of Summer (with the AC on, obviously, haha). My Roasted Garlic and Potato Chowder was the first one I created, after a similar one I ate on that same trip, in Alaska and now this turkey chowder is the perfect way to use up leftover turkey.
What is in this chowder?
This chowder recipe is quite chunky, so it definitely feels like a meal. It’s filled with
- shredded leftover turkey
- baby potatoes (or use chopped up roast potatoes you might have left)
- sliced carrot (again you can use chopped up leftover roast carrots)
- canned corn (you can use tinned, frozen, fresh off the cob or, you guessed it … leftover cooked corn). I like to use whole kernel corn here but for an even creamier turkey chowder, you can use cream style corn/creamed corn.
Jump to the recipe for full ingredients and instructions.
I love this way of multi-purposing what started as a delicious celebration meal and combining it in a chunky, creamy soup gives it all it’s own new flavour and doesn’t feel like leftovers at all.
In addition to those, we add some finely chopped bacon, onion, celery, crushed garlic, chicken stock and cream. Feel free to add a kick of spice to your chowder too using some cayenne pepper or dried chilli flakes (red pepper flakes).
Now, I know you want to get back to relaxing and having fun on your Christmas holidays so let’s get to making this easy chowder.
How to make it
This turkey chowder with corn is incredibly simple to make on the stove and will breathe new life into your roast dinner leftovers.
Jump to the recipe for full ingredients and instructions.
Start by getting all your ingredients chopped up.
- I start with a little bacon but this is totally optional. Saute in a deep pan (I use my Dutch oven) until golden. Add some finely chopped onion, celery and crushed garlic and saute until softened and a little translucent.
- After mixing through a little flour to help thicken the chowder, add stock, some fresh thyme sprigs for flavour, then the potatoes and carrots. Let this come to a boil and bubble for about 6 minutes.
- Add the shredded turkey and corn and bring it back to the boil.
- Turn the heat down to low-med and add your cream. Stir it in and bring it to a simmer just for a minute or so. Add salt and pepper to taste and Voila! Creamy Turkey Corn Chowder is ready to eat.
Want some croutons for some crunch on top? Try these cheese garlic croutons.
Cooks tips
- If you want to use leftover roast carrots or potatoes, make sure they are cut to bite size and add them in at the turkey stage. Still boil the stock after adding it for 5-6 minutes, then throw in the cooked veggies at the same point as the turkey.
- Any leftover chowder can be stored in the fridge for 2-3 days in an airtight container. The cream will separate from the stock but just give it a shake up and it will all mix together perfectly.
- Reheat in the microwave or in a saucepan over low heat until simmering.
- If you want to freeze this chowder, stop before adding the cream. Cream based soups will often become grainy in texture after freezing so just cook this right up to the point before adding the cream and freeze. When you want to eat the soup, thaw in the fridge overnight then return it to the saucepan. Heat it until you start to see bubbles, then pick up where you left off by adding the cream.
- What about ham? Sure. Swap the turkey for leftover ham instead or any roast meat. Pork would be a real treat with some crackling all crunch up and scattered over the top. Yum!
So now you have a simple after Christmas dinner, to use up your leftovers and you don’t need to stick to turkey either. Ham would work a treat or any roast meat would be lovely. I can definitely vouch for this turkey chowder for it’s flavour, creaminess, simplicity and in helping to cut down on wasted food too.
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Ingredients
- 3 slices streaky bacon, diced
- 2 stalks celery finely chopped
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon plain flour (all purpose flour)
- 4 sprigs fresh thyme
- 1 large carrot peeled & sliced
- 250 g baby potatoes
- 4 cups chicken stock (or chicken broth)
- 1 cup water
- 1 ½ cups tinned or frozen corn kernels
- 1 ½ cups shredded cooked turkey
- 1 cup thickened cream (heavy cream)
- salt and pepper to taste
- parsley to serve
For best results, always weigh ingredients where a weight is provided
Instructions
- Heat a deep large saucepan or Dutch oven over medium heat, then add the bacon (if your bacon is quite lean, add a couple teaspoons of oil too). Saute until starting to get golden edges.
- Add the celery, onion and garlic and continue cooking on med/ low until softened a little 2-3 minutes.
- Add the flour and give it a good stir to combine well.
- Pour in the stock slowly, stirring constantly so you don't get lumps of flour. Add the water, then drop in the thyme, carrots and potatoes.
- Turn the heat up to high, bring to the boil and boil for 6 minutes.
- Next, add the shredded turkey and corn and bring back to a simmer.
- Turn the heat down to low-med and pour in the cream. Stir to combine and heat until it starts bubbling.
- Simmer for about 1 minute, then add salt and pepper to taste.
- Pour into bowls and scatter over fresh chopped parsley.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- If you want a thinner consistency, add a touch more water.
- You can replace the vegetables with leftovers from your festive dinner, for instance the roast carrots or potatoes. Make sure they are cut to bite size. Still boil the stock after adding it for 5-6 minutes, then throw in the cooked veggies at the same point as the turkey.
- Any leftover chowder can be stored in the fridge for 2-3 days in an airtight container. The cream will separate from the stock but just give it a shake up and it will all mix together perfectly.
- Reheat in the microwave or in a saucepan over low heat until simmering.
- If you want to freeze this chowder, stop before adding the cream. When you want to eat the soup, thaw in the fridge overnight then return it to the saucepan. Heat it until you start to see bubbles, then pick up where you left off by adding the cream.
- Try other leftover meats like ham, pork or lamb.
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10 Comments on “Creamy Turkey Corn Chowder”
I loved this recipe. I had to try it because I ate this with my mum while we visited New York. She passed away so eating this took me straight back to sitting with her in the busy city. Thank you
Oh, Jo, I’m so happy you love it and that it reminded you of a lovely memory.
This is my go-to leftover turkey soup recipe. I love creamy turkey corn chowder and I love this recipe. It’s delicious
I’m so happy you love it, Jennifer. Thanks so much for dropping back to review 🙂
This is a great go to menu after the holiday! We enjoy it in a sourdough boule.
That sounds absolutely perfect! Thanks D.
Loved this, I tweaked it a little by adding red peppers with the onion, in preference to corn. Also added 2 teaspoons of smokey chipotle paste to add a little heat.
Was very nice.
Having rest tonight with dumplings !
So happy you loved it, Carol and I love the tweaks you made – sounds so delicious with the chipotle added.
I love corn and I love turkey, this soup combines my two loves and is so cozy for this weather right now. We have a bit of rain this week for the holidays, so I look forward to warm comfy soup 🙂
I love a good comfort meal any time butt rajny weather is perfect for it