Turkey Chowder with Corn is a hearty, delicious soup! Don’t toss your holiday leftovers! When you grow tired of turkey sandwiches, transform leftover turkey into a rich delicious Turkey Chowder. No turkey? No problem! Rotisserie chicken works just as well.
Turkey Chowder with Corn
I ain’t gonna lie… I love the day I have planned! I’m doing some decorating for the holidays. I have another pot of Turkey Corn Chowder on the stove, some dinner rolls in the oven – life is good!
Yesterday I had the BEST brainstorming session with my buddy Jessica in Sacramento. I shopped for some fun Christmas Ornaments and bought 20 pounds of mandarins. It was a wonderful day!
It’s not very often you can steal some time for yourself and just do your own thing. Truly, I feel blessed!
I also love a meal that I can pull the ingredients out of the pantry & freezer and make something completely spectacular. Like THIS chowder!
Turkey Corn Chowder
Grocery List for Turkey Chowder
- yellow onion
- cooked turkey or chicken
- frozen corn
- olive oil
- chicken stock
- heavy cream
- Tabasco sauce
- parsley (optional)
How to make Turkey Chowder
- Start by sautéing the bacon. Dice it into small chunks (lardons). Put the bacon in a cold pot (use the same one you’re going to make the stew in – no need to dirty another dish) and THEN turn the pot on over medium heat. Starting it off in a cold pot will help render off the fat. Cooking the bacon should take about fifteen minutes. Remove the bacon bits with a slotted spoon and put them on a paper towel to drain.
- While the bacon is cooking, dice the onion, celery and the potatoes. If you use russet potatoes, I recommend peeling them. Yellow or red potatoes, no need to peel – just scrub them well.
- After you remove the bacon, pour out most of the grease, but reserve all those brown bits in the bottom of the pan. Add the butter & olive oil, then the onions and celery. Cook for about 4-5 minutes until they just begin to soften. Then add the potatoes and minced garlic. Cook for another minute or two.
- Add the flour and cook that for a couple minutes also. Then it’s time to add the Tabasco sauce (don’t be afraid of the heat, Tabasco adds a great flavor!) and chicken stock. When you add the chicken stock, take a spoon and scrape up all the bits off the bottom of the pan. They are going to give you big flavor!! Increase the heat to high and bring everything to a boil. Cook until the potatoes are tender.
- Next, ladle about half the soup into the Blender. Blend until creamy and smooth. Add it back into the soup pot along with the turkey and corn and heat through. Remove from the heat and add in the half & half. Sprinkle with chopped parsley and serve.
How do you thicken corn chowder?
I thicken this chowder with flour and by blending it. You can eliminate the flour and blend a larger amount of the soup to thicken it if you choose.
Want all of my soup making tips and tricks? Check out Homemade Soup; A Complete Guide.
What if I don’t have any turkey?
- No turkey, no problem! Use leftover cooked chicken. Here’s what you need to know…. this chowder is AMAZING! Big and bold, over-the-top flavor! Again… don’t be afraid of Tabasco – it makes this chowder pop!
- A great tip from a reader is adding cream style corn instead of frozen corn. It helps thicken the soup and adds a touch of sweetness!
Have more leftover turkey? Give my Turkey Pot Pie Recipe a try – delish!
This chowder takes about 40 minutes from start to finish. If you’re looking for an easy dinner idea for tonight, this is the meal!
More Great Chowder Recipes I know you’ll LOVE!!
- Creamy Corn Chowder
- 30 Minute Corn and Potato Chowder
- Creamy Seafood Chowder
- Roasted Corn Chowder
- Best Clam Chowder Recipe
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Silicone Pad – I love how versatile these pads are! Pot holder, spoon rest, etc – plus dishwasher safe? Hoping Santa brings me a set!
Turkey Chowder with Corn
- 4 strips thick cut bacon
- 1 yellow onion diced
- 2 celery stalks sliced
- 1 clove garlic minced
- 4 cups potatoes diced (peeled if desired)
- 2 cups cooked turkey or chicken
- 2 cups frozen corn*
- 1 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 4 cups chicken stock
- ½ cup heavy cream
- 1 teaspoon to 1 ½ salt
- ½ tsp pepper
- 2 teaspoons tabasco sauce optional
- minced parsley for garnish optional
- Dice the bacon and add it to a large stockpot. Cook over medium heat until crispy, remove from pan. Drain on a paper towel - set aside.
- In the same pot used to cook the bacon, drain off a bit of the oil. Add the butter & olive oil and the onion & celery. Season with salt and pepper. Saute over medium heat until softened, about 4-5 minutes.
- Add the garlic and saute another minute. Stir in the flour & mix it well with the softened veggies - cook another two minutes. Add in the potatoes and give the ingredients a couple good stirs.
- Add about ¼ cup of the chicken stock. Stir everything really well, scraping all of the browned bits off the bottom of the pan. Add the remainder of the chicken stock, increase the heat to high and bring to a boil. Reduce to a medium heat, stirring occasionally, the mixture will thicken.. Cook for about 10-12 minutes or until the potatoes are soft.
- When the potatoes are done and you can easily puncture them with a fork, turn the heat off. Ladle about half the mixture into the blender and blend until smooth. (You can also use an immersion blender - I prefer using a stand blender because I want to keep good texture in the chowder.)
- Add the turkey and corn. Stir well to combine. Turn off the heat add cream & bacon, stir to combine & warm thru. I love a dash of Tabasco to finish off the chowder! Now's the time to add it!
- Garnish with parsley and serve!
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* Yellow frozen corn (rather than white) is my choice making this chowder. The yellow corn gives it a bright POP of color, love that!