I wanted to drop in with one last recipe before Christmas – this Creamy Turkey Corn Chowder. See, I know you’ll have Christmas dinner leftovers and you’ll want to know what you can do with them, beyond turkey sandwiches, that won’t take too much effort.

Try this Easy Butternut Squash Soup or this Roasted Garlic and Potato Chowder too.

Top down view of a pot filled with turkey conr chowder. A dark tea towel behind and it sits on a white wooden surface

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.

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.

A bowl of turkey corn chowder with another in the background. On a white wooden tabletop

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)
  • tinned corn (you can use tinned, frozen, fresh off the cob or, you guessed it … leftover cooked corn)

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.

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 Turkey Corn Chowder

A collage of photos showing the steps of making chowder.

Start by getting all your ingredients chopped up.

  1. I start with a little bacon but this is totally optional. Saute until golden. Add some finely chopped onion, celery and crushed garlic and saute until softened and a little translucent.
  2. 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.
  3. Add the shredded turkey and corn and bring it back to the boil.
  4. 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.

A bowl of turkey corn chowder with another in the background. On a white wooden tabletop

Want some croutons for some crunch on top?  This link will take you to my Tangi page where you’ll find a video and full recipe for Homemade 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!

Click here to Pin this recipe for later!

Close up of a bowl of turkey corn chowder with a spoon in it.

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 Turkey Corn Chowder for it’s flavour, creaminess, simplicity and in helping to cut down on wasted food too.

More cozy holiday recipe ideas

A bowl of turkey corn chowder with another in the background. On a white wooden tabletop

Creamy Turkey Corn Chowder

Yield: 4 serves
Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
4.9 from 13 ratings
This creamy, rich and cosy Turkey Corn Chowder is the perfect way to use up leftover turkey. One pot and 30 minutes is all you need to get this simple, comforting meal on the table. Perfect when you feel more like relaxing than cooking and filled with leftover turkey, easy tinned corn, carrot and potato it's a meal in one bowl.
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Ingredients

  • 3 slices streaky bacon, diced
  • 2 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon flour
  • 4 sprigs fresh thyme
  • 1 large carrot, peeled & sliced
  • 250 g baby potatoes
  • 4 cups chicken stock
  • 1 cup water
  • 1 ½ cups tinned or frozen corn kernels
  • 1 ½ cups shredded cooked turkey
  • 1 cup thickened (heavy) cream
  • salt and pepper to taste
  • parsley to serve

For best results, always weigh ingredients where a weight is provided

Instructions
 

  • Heat a large saucepan 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.

Notes

  1. If you want a thinner consistency, add a touch more water.
  2. You can use leftover 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.
  3. 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.
  4. Reheat in the microwave or in a saucepan over low heat until simmering.
  5. 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.
  6. Try other leftover meats like ham, pork or lamb.
Want more main meal ideas? Click here
 
Calories: 603kcal
Author: Marie Roffey
Course: Dinner, Main Course
Cuisine: American
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.