This hearty turkey corn chowder is a filling, creamy bowl of delicious flavors and textures. Loaded with tender chunks of turkey and classic veggies in a rich, creamy soup, it’s the best way to use up your leftover turkey!
I love cooking a delicious roasted turkey for the holidays. Our Thanksgiving and Christmas tables always have an absolutely ginormous bird as the centerpiece of the meal, and I don’t see that ever changing.
Of course, even with a family of big eaters, a twenty-six-pound bird is going to leave some leftovers, and that’s what I love most about a turkey. I love using the leftovers to make dishes like turkey cranberry salad or a Rachel sandwich, a delicious turkey take on a Reuben.
This delicious, hearty turkey corn chowder is another way I use my leftover turkey. Whether I’ve made a holiday turkey or prepared one of those turkey breasts you can find year-round, this chowder is always a hit and such an easy way to make good use of what we didn’t eat the day before.
We love soup, and one of my all-time favorites is potato cheese soup. It’s absolutely delicious. Try this one too. I know you will totally enjoy this hearty soup.
Jump to:
Why You’ll Love This Recipe
- Basic Ingredients: This recipe uses simple ingredients like turkey, potatoes, carrots, and a few other pantry staples that you can find in your kitchen or local grocery store.
- So Easy: This is a super-easy recipe that only takes a few simple steps and about 35 minutes from start to finish.
- Customizable: It’s so easy to change up this recipe to create new dishes or tweak the flavors to your taste.
- Filling and Delicious: This chowder is hearty, filling, and delicious, with chunks of turkey, tender veggies, and delicious seasonings in a rich, creamy broth.
Ingredients
I’ve included a list of all the ingredients you’ll need to make this chowder here. You’ll find their exact amounts in the recipe card at the bottom of the post.
- Diced turkey
- Potatoes – peeled and diced
- Celery – sliced
- Carrots – sliced
- Onion – chopped
- Butter
- Garlic salt
- Thyme
- Pepper
- Flour
- Whole kernel corn
- Chicken broth
- Heavy cream
Variations
- Turkey: You can use leftover turkey breast or dark meat. Cubed beef or pork would also work well. You can also make a seafood version with shrimp, crab, oysters, scallops, or a mix of your favorites.
- Veggies: Add even more vegetables like mushrooms, parsnips, broccoli, cauliflower, or any of your other favorites.
- Spicy: Add red pepper flakes for a kick of heat.
How to Make Hearty Turkey Corn Chowder
I’m including a brief overview of this recipe right here, but you can find the exact instructions in the recipe card at the end of the post.
- Cook the veggies over medium heat in a Dutch oven until tender.
- Whisk in the flour and seasonings and cook until the flour smell is gone.
- Add the broth, heavy cream, and potatoes and stir. Then, bring to a boil and cook until the potatoes are tender.
- Add the turkey and corn and cook until heated through. Enjoy!
Tips
- Dice the turkey breast while it’s cold to ensure you’re able to cut it into cubes rather than shredding it.
- To avoid stinging eyes, refrigerate your onions for about 30 minutes before dicing them.
- Be sure to cook your roux until the flour smell is gone. However, don’t cook it too long. The darker a roux gets, the less thickening power it has.
- I recommend heavy cream for this hearty chowder. Half-and-half or milk will make a much thinner dish.
Hearty Turkey Corn Chowder FAQ
This hearty turkey corn chowder is a rich and creamy dish made with leftover diced turkey, carrots, celery, onions, corn, and potatoes in a velvety soup.
Keep things simple with a hearty turkey chowder. I side salad and some garlic bread or breadsticks are the way to go!
If you don’t cook your roux for a few minutes, the entire chowder will have a raw flour flavor. To avoid this, cook your roux for at least 3 minutes or until it no longer smells like flour.
It depends on what you’re trying to achieve. The longer a roux cooks, the less thickening power it has. So, if you’re trying to make a thick stew or chowder, cooking the roux for too long will result in a thinner final product.
More Delicious Turkey Recipes
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Hearty Turkey Corn Chowder
Ingredients
- 3 cups turkey, diced
- 2 large potatoes, peeled, diced into ½" chunks
- 3 celery stalks, sliced
- 2 carrots, peeled, sliced
- 1 large onion, chopped
- ¼ cup butter
- 2 tsp garlic salt
- 1 tsp thyme
- 1 tsp pepper
- ⅓ cup all purpose flour
- (2) 15 oz can whole kernel corn, drained
- 4 cups chicken broth
- 2 cups heavy cream
Instructions
- In a large dutch oven or sauce pan, melt butter and add celery, carrots and onions.
- Cook until vegetables are soft, about 10 minutes.
- Whisk flour, garlic salt, pepper and thyme together, add to pan, stir and cook for 2-3 minutes.
- Slowly pour broth, heavy cream and diced potatoes into pan, stir.
- Bring to a boil and cook for approximately 15 minutes.
- Add turkey and corn. Stir and cook until heated thoroughly.
- Remove from heat and enjoy.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Reheat all the chowder in a pot over medium-low heat or microwave individual portions at 1-minute intervals.
- Dice the turkey breast while it’s cold to ensure you’re able to cut it into cubes rather than shredding it.
- To avoid stinging eyes, refrigerate your onions for about 30 minutes before dicing them.
- Be sure to cook your roux until the flour smell is gone. However, don’t cook it too long. The darker a roux gets, the less thickening power it has.
- I recommend heavy cream for this hearty chowder. Half-and-half or milk will make a much thinner dish.
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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