A bowl of turkey corn chowder with another in the background. On a white wooden tabletop
5 from 1 vote

Creamy Turkey Corn Chowder

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 serves
Calories: 603kcal
Author: Marie Roffey
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.
Course: Dinner, Main Course
Cuisine: American
Keyword: chowder, chowder recipe, corn chowder, creamy soup, turkey chowder


  • 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 1/2 cups tinned or frozen corn kernels
  • 1 1/2 cups shredded cooked turkey
  • 1 cup thickened (heavy) cream
  • salt and pepper to taste
  • parsley to serve


  • 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.


  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.

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