A blue bowl filled with turkey chowder

Turkey Chowder with Corn

Don't toss your holiday leftovers! When you get tired of turkey sandwiches, transform that turkey into a rich delicious Turkey Corn Chowder. No turkey? No problem! Rotisserie chicken will work just as well.
Course Soups and Stews
Cuisine American
Keyword leftover turkey
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 600kcal
Author Souper Chef Deb


  • 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
  • 1/2 cup heavy cream
  • 1 teaspoon to 1 1/2 salt
  • 1/2 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 1/4 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!


Calories: 600kcal | Carbohydrates: 23g | Protein: 65g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 193mg | Sodium: 1384mg | Potassium: 1082mg | Fiber: 2g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 7.2mg | Calcium: 66mg | Iron: 2.4mg