Turkey Corn Chowder with Corn is a hearty, creamy soup! Don't toss your Thanksgiving leftovers! When you grow tired of turkey sandwiches or even if you're not! It's a delicious way to transform leftover Thanksgiving turkey into a rich, delicious, hearty chowder.
No turkey? No problem! Rotisserie chicken works just as well.
Next time, try - this Potato Soup Recipe. It's delicious and a quick 30-minute meal!
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What makes this recipe irresistible
This is an easy soup recipe and will be a family favorite. It's a great way to utilize leftover holiday turkey or leftover chicken!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- bacon
- yellow onion
- celery
- garlic
- potatoes
- cooked turkey or chicken
- frozen corn, canned corn or cream-style corn
- butter
- olive oil
- flour
- turkey broth or chicken broth
- heavy cream
- Tabasco sauce
- salt
- parsley (optional)
Creative variations to try
- A great tip from a reader is adding creamed corn instead of frozen corn. It helps thicken the soup and adds a touch of sweetness!
- Add four ounces of cream cheese makes it super creamy and adds a nice tang.
- Four ounces of chopped green chiles give this hearty soup a Tex-Mex flair - yum!!
Step-by-step instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Start by sautéing the bacon. Remove the bacon bits with a slotted spoon and drain it on a paper towel.
- While the bacon is cooking, dice the onion, celery, and potatoes.
- 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 saute the onions and celery for about 5 minutes.Then, add the potatoes and minced garlic. Cook for another minute or two.
- Add the flour and cook that for another minute. Then add the Tabasco sauce and chicken stock. Scrape up all the bits off the bottom of the pan as you're adding the stock. 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, then add it back into the soup pot. Add the turkey, and corn and heat through. Remove from the heat and add in the half & half. Sprinkle with chopped parsley and serve.
Essential tools for this recipe
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- This beautiful soup pot from Caraway!! It's super pretty and goes from the stovetop right to the table. I have a whole set of this cookware!
- I microwave soup to warm it up ALL. THE. TIME. How did I not know this existed? My mom gave me one when we were in Oregon. No more mess in the wave!!
- Silicone Pad - I love how versatile these pads are! Pot holder, spoon rest, etc - plus dishwasher safe too. Perfect for taking your soup pot right to the table.
Frequently asked questions (FAQ’s)
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!
Yes, thicken it with a cornstarch slurry. Using cream-style corn will also help thicken the soup!
No problem! Use cooked chicken, or ham. Both are great substitutes.
Deb’s tips for the perfect dish
Yellow frozen corn (rather than white) is my choice making this chowder. The yellow corn gives it a bright POP of color, love that!
- If you prefer a chunkier texture to your chowder, use an immersion blender.
- Lighten the soup by using half and half or whole milk instead of heavy cream.
Want all of my soup making tips and tricks? Check out Homemade Soup; A Complete Guide.
Storage
Refrigerate - Leftover turkey corn chowder should be allowed to cool completely. Store in an airtight container and refrigerate up to three days.
Freezer - Leftovers freeze, ok. I say "ok" because the potatoes get mealy after being frozen. It's better enjoyed within the first few days of making it.
Reheat - reheat on the stovetop or in the microwave. Either works great!
Related recipes
Have more turkey leftovers? Give my Turkey Pot Pie Recipe a try - delish!
- Creamy Corn Chowder - This vegetarian Corn Chowder takes just over 30 minutes to make. It's a rich, hearty, and creamy bowl of chowder.
- Homemade Chicken and Dumpling Soup Recipe that doesn't take hours to make? Yes, please!
- 30 Minute Corn and Potato Chowder is an old-fashioned chowder. It's filled with crunchy sweet corn, creamy potatoes, and delicious cheese.
Serve with
Chowders are always served with oyster crackers or saltines, so be sure to have plenty on hand. Garnish with sliced green onions for a little freshness. It's the perfect crunchy bite after a spoonful of soup!
- Make Cast Iron Skillet Cornbread Recipe - ooh, this is so good! It's such a great combination served with this turkey chowder.
- Dinner Rolls are also delicious too!
- Serve a yummy green salad on the side. This Outback Wedge Salad would be perfect. What a terrific meal!
Turkey Chowder with Corn
Ingredients
- 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 teaspoon pepper
- 2 teaspoons tabasco sauce optional
- minced parsley for garnish optional
Instructions
- 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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Nutrition
Recipe backstory
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 easy 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!
Cassidy McGrath says
This recipe was super easy and turned out really good. Instead of adding hot sauce I added Cajun seasoning and added thyme as well.
Bowl Me Over says
Great substitution Cassidy! I'm so glad you enjoyed the soup!!
Jessica says
Has anyone tried this recipe in a crockpot and can make suggestions on what they did?
Bowl Me Over says
Hey Jessica - I have never tried making this in the slow cooker, but if I did, here's what I'd suggest. Sauté the bacon and drain it well. Clean and dice the potatoes, add to the slow cooker, top with the turkey and corn. Sauté the veggies in the bacon grease and make the sauce by adding the flour and then adding the chicken stock. Stir until thick and pour over everything in the slow cooker. Cover and turn on low. Cook for 4-6 hours until the potatoes are tender. You can thicken it further by using an immersion blender and blending a portion of the soup. Top with the bacon. Let me know how that turns out for you!
Beachy says
Delicious! Perfect for my left over smoked turkey. Such a great way to spice up the holiday leftover situation.
Bowl Me Over says
Thank you so much, I love this chowder, I'm glad you enjoyed it too!!
Liza says
Oh, I love chowders! And this one is the ultimate for the cozy winter dinner! Loving it so much!
Bowl Me Over says
So easy and so good, thank you Liza!!!
Whitney says
This soup is great! I did something a little different that I wanted to share. I had leftover creamed corn from my Thanksgiving meal that I used instead of frozen corn. It turned out delicious! It added some extra creaminess, which was good because I also only had half and half leftover from our meal. I also added a little extra Texas Pete (instead of Tabasco) to give it a tad bit of heat. Thanks for sharing!
Bowl Me Over says
Great additions Whitney! I love cream style corn and I know that would taste just fantastic! Thanks so much for letting me know!
Nancy Johnson says
Delicious. I made it tonight with leftover turkey I had in the freezer. It was creamy and thick without a raw flour taste. My husband has a LVAD and is waiting for a heart/kidney transplant. He has to have a low sodium diet so we can't open a can of soup. This was so easy and flavorful we didn't miss the salt. Thank you for sharing.
Bowl Me Over says
How exciting Nancy, I'm so glad you enjoy this soup! But more importantly, my thoughts and prayers go to you & your husband. It sounds like you have some very challenging times ahead. My thoughts and prayers are with you.
Patty Haxton Anderson says
Your chowder sounds wonderful and comforting and I love how easy it is too. I am featuring it at the Let's Get Real Weekly Link Party this Thursday!
Bowl Me Over says
Thank you so much Patty for featuring it this week! Hope things are well your way - I'll swing by and link up this week. I really appreciate the feature!
easypeasylifematters says
What a fun and yummy twist on corn chowder! 🙂
Evi says
Great way to use leftover turkey! This looks yummy!
Bowl Me Over says
Thanks Evi, we just love this chowder!
Diana says
We always make corn chowder with our turkey leftovers, so yum!
Bowl Me Over says
Very smart, great way to repurpose leftovers!!
Lisa | Garlic & Zest says
This looks incredible -- I'm a sucker for anything "chowder" -- big chunks of potato and turkey in a creamy, thick chowder base! Yum!
Bowl Me Over says
Yup, I'm with you! Definitely a stick to your ribs kinda meal!
Scarlet @ Family Focus Blog says
This sounds like a great combo I would never have thought of. The bacon will be great for flavor and sticking to your ribs in cold weather too. Yum!
Bowl Me Over says
I hope you give it a try Scarlet, the whole family will just love it!
Platter Talk says
This soup would taste good any time of year! I like the addition of Tobasco! Just enough to make it interesting,.
Bowl Me Over says
Yes, I totally agree Dan, when I don't have turkey I sub the rotisserie chicken, just as delish!
Amanda says
I love chowders..most any kind. I've made corn/potato chowder for years...never any recipe. The results are always tasty. It never occurred to me to add turkey. This will be my go-to chowder. Easy to adapt to gluten free and versatile. It won't let me give the 5 stars it deserves.
Bowl Me Over says
I just love the turkey version - so hearty and delicious. I hope you enjoy too after adapting it for gluten free!! Thanks for stopping by and enjoy your day Amanda's!
Stephanie@ApplesforCJ says
I love chowders and smelling them cooking on the stove on a cool winter day 🙂 It's also great to make time for yourself. We all need that to re-group.
Bowl Me Over says
I think taking time for yourself is always a tough thing, especially around the holidays. I hope you enjoy this soup Stephanie!
Mary says
I can't get enough soup this time of year! Thanks for sharing this one!
Bowl Me Over says
You bet - enjoy Mary!
Suzy | The Mediterranean Dish says
Oh I am going to have to try this one! Looks so comforting!
Bowl Me Over says
Yes, comforting and delish - please come back and let me know what you think Suzy!
Diana D says
Well this is a keeper! Went to MIL's for Thanksgiving so I actually have a whole turkey in the freezer right now. Probably going to make it next week so of course with the leftovers this recipe is going to come in handy. I am rating it already at a 5 star because it just looks fabulous and tasty and perfect for a cold day here in CA.
Bowl Me Over says
Awesome, you are set then Diana! It's a cold day here too - great day for a bowl of soup!
Lois says
This just look fantastic. Can't wait to try it and looks so easy to.
Bowl Me Over says
I hope you try it soon, we sure enjoyed it! I bet you will too!
Healing Tomato says
This is a great way to use leftovers. I have always wanted to try a vegetarian version of corn chowder and maybe someday you can make one for me? 🙂 Your recipes and photos, as always, are enticing and delicious.
Bowl Me Over says
You betcha Rini, I'll be working on that, YUM!! Thank you so much for stopping by!