Leftover Turkey Corn Chowder Recipe
There’s nothing quite as comforting as a bowl of Leftover Turkey Corn Chowder on a chilly evening. Creamy, hearty, and packed with a glorious medley of sweet corn, savory turkey, and crispy bacon, this soup is more than just a way to use up those post-holiday leftovers—it’s a crave-worthy favorite all on its own. The luxurious base is packed with gently cooked onions, carrots, celery, and a hint of garlic, then finished with a swirl of heavy cream for ultimate coziness. Whether you’re looking for weeknight warmth or a new tradition after a festive turkey dinner, this chowder has you covered.
Ingredients You’ll Need
The ingredients for this Leftover Turkey Corn Chowder are a total dream—simple, familiar staples that all serve a distinct purpose. Each one builds layers of texture and flavor, turning humble kitchen finds into something truly memorable.
- Bacon: Adds smokiness and an irresistible salty crunch that perfectly finishes the soup.
- Vidalia (Sweet) Onion: Brings sweetness and depth to the aromatic base—look for a fresh, plump onion for best results.
- Carrots: Lend a gentle earthiness and a pop of color to the chowder.
- Celery: Offers subtle bitterness and crunch, balancing the sweet flavors in the soup.
- Garlic: Just a bit brings a lovely mellow savoriness, without overpowering the other flavors.
- All Purpose Flour: Thickens the broth, making the chowder creamy and satisfying.
- Turkey Broth (or Chicken Broth): Adds robust flavor and forms the backbone of the soup; homemade broth is especially delicious here.
- Gold Potatoes: Their creamy texture melts right into the chowder, making each bite rich and tender.
- Frozen Corn: Sweet and juicy kernels pop in every spoonful—no need to thaw before adding.
- Fresh Thyme: Gives the chowder a fragrant, herbal lift that tastes incredibly fresh.
- Kosher Salt: Rounds out all the flavors—taste as you go!
- Ground Pepper: Adds warmth and a little kick that brightens the entire bowl.
- Leftover Turkey: The star of the show—shredded or diced turkey soaks up all the creamy flavor.
- Heavy Cream: This makes the chowder lush and velvety—skip it and you’ll definitely notice a difference.
- Chopped Chives (to garnish): A fresh, oniony bite that’s the perfect finishing touch.
How to Make Leftover Turkey Corn Chowder
Step 1: Cook the Bacon
Start by placing the chopped bacon in a cold Dutch oven, then turn the heat to medium. Cooking the bacon slowly gives you perfectly crisp pieces and beautifully rendered fat, which you’ll use to build the chowder’s flavor foundation. Once the bacon is crisp, transfer it to a paper towel-lined plate and drain off all but about two tablespoons of the rendered fat.
Step 2: Sauté the Aromatics
Into that flavorful bacon fat, add your diced sweet onion, carrots, and celery. Toss them to coat, then sauté, stirring occasionally, until the onions turn translucent and everything smells absolutely divine—this usually takes six to seven minutes. Stir in the garlic and cook for another minute, just until fragrant.
Step 3: Make the Roux
Sprinkle the flour over your softened vegetables and cook, stirring constantly. This step only takes a minute but it’s essential—cooking the flour removes any raw flavor and gets it ready to thicken your chowder later.
Step 4: Build the Broth
Add just one cup of broth first—pour it in quarter-cup increments, stirring after each addition to create a smooth, lump-free base. Once it’s completely absorbed and silky, add the remaining broth, along with the potatoes, corn, thyme, salt, and pepper. This is where your chowder really starts to look and smell irresistible.
Step 5: Simmer Until Potatoes Are Tender
Increase the heat to bring the liquid up to a boil, then reduce it to a gentle simmer. Let the chowder bubble softly for about 20 minutes, or until the potatoes are fork-tender and the flavors have had a chance to mingle beautifully.
Step 6: Puree If Desired
If you love a thick, creamy chowder, this is your moment—ladle out about two cups and blend until smooth, then stir it back in. Alternatively, a few pulses with an immersion blender right in the pot will give you that just-right creamy consistency while leaving some kernels and potato chunks whole.
Step 7: Add Turkey, Bacon, and Cream
Now, gently stir in your diced or shredded leftover turkey, half of your crisped bacon, and that luscious heavy cream. Simmer for five more minutes, just until everything is warmed through and the chowder is decadently creamy. Taste and adjust salt and pepper as needed.
Step 8: Serve and Garnish
Ladle the hot chowder into bowls and top with extra bacon and a generous sprinkle of chopped chives. Grab a spoon right away—this is best enjoyed piping hot!
How to Serve Leftover Turkey Corn Chowder
Garnishes
A great chowder calls for toppings, and Leftover Turkey Corn Chowder is no exception! Pile on extra crispy bacon and lots of fresh chives for that extra pop of flavor and color. If you’re feeling a little indulgent, a swirl of cream or a sprinkle of sharp cheddar cheese is fantastic too.
Side Dishes
This soup shines with a hunk of crusty bread or a warm dinner roll—the perfect tool for scooping up every last drop. A side salad of crisp greens with a tangy vinaigrette also pairs beautifully, cutting through the richness of the chowder and making the meal feel balanced and complete.
Creative Ways to Present
Hosting friends or looking to impress? Serve your Leftover Turkey Corn Chowder in hollowed-out bread bowls for a cozy, restaurant-worthy touch. Want to add a little crunch? Offer homemade croutons or a sprinkle of roasted pumpkin seeds at the table for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you have any Leftover Turkey Corn Chowder left (good luck with that!), store it in an airtight container in the refrigerator. It will keep beautifully for up to four days and the flavors just keep getting better as they meld together.
Freezing
You can absolutely freeze this chowder—it’s a lifesaver on busy nights! Just cool the soup completely before putting it in freezer-safe containers. It will keep for up to three months. When you’re ready to enjoy, thaw in the fridge overnight for the best texture.
Reheating
To reheat, warm the chowder gently in a saucepan over medium-low heat, stirring often. If you find it’s thickened up a bit in the fridge, add a splash of broth or milk to loosen it up. Give it a taste before serving and adjust the seasoning if needed.
FAQs
Can I use rotisserie chicken instead of turkey?
Absolutely! This chowder is just as delicious with leftover chicken—rotisserie or roast chicken works beautifully, soaking up the creamy broth and smoky bacon just as well.
Is there a way to make this Leftover Turkey Corn Chowder dairy-free?
Yes! Swap the heavy cream for coconut milk or a rich, unsweetened non-dairy creamer. The soup will still be lusciously creamy and satisfying.
Can I make Leftover Turkey Corn Chowder ahead of time?
Definitely. In fact, the flavors develop even more after a night in the fridge. Simply cool, cover, and reheat when you’re ready to serve.
Can I use fresh or canned corn instead of frozen?
Yes, both fresh and well-drained canned corn work perfectly. Fresh corn brings extra sweetness and a little crunch, while canned corn makes this even more pantry-friendly.
What kind of potatoes are best for this chowder?
Gold potatoes are ideal for their creamy texture, but Yukon Gold, red potatoes, or even russet potatoes (peeled) will all work well in a pinch. Just make sure to cut them into uniform pieces for even cooking.
Final Thoughts
There’s just something so special about transforming leftovers into a dish that feels new, exciting, and deeply satisfying. I hope this Leftover Turkey Corn Chowder brings that same joy and warmth to your table—give it a try, and let it become one of your family’s cozy-season classics!
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Leftover Turkey Corn Chowder Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting and hearty chowder recipe that transforms leftover turkey into a delicious meal. This Leftover Turkey Corn Chowder is creamy, flavorful, and perfect for a cozy evening.
Ingredients
Bacon:
- 6 slices bacon (chopped)
Vegetables:
- 1 medium Vidalia (sweet) onion (diced)
- 2 large carrots (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
Others:
- ¼ cup all-purpose flour
- 4 cups turkey broth
- 1 pound gold potatoes (diced)
- 4 cups frozen corn
- 1 sprig fresh thyme
- ½ tsp kosher salt
- ½ tsp ground pepper
- 3 cups leftover turkey (diced or shredded)
- 1 cup heavy cream
- Chopped chives (to garnish)
Instructions
- Cook Bacon: Cook chopped bacon until crisp, then set aside.
- Saute Vegetables: Cook onion, carrots, celery until translucent. Add garlic.
- Add Flour: Sprinkle flour over vegetables and cook to remove raw flavor.
- Add Broth and Veggies: Slowly add broth, then add potatoes, corn, thyme, salt, and pepper.
- Simmer: Cook until potatoes are tender.
- Blend (Optional): Puree a portion of the soup for a smoother texture.
- Finish Soup: Add turkey, bacon, and cream. Simmer until heated through.
- Season and Serve: Adjust seasoning, garnish with bacon and chives, then serve hot.
Notes
- Note 1: Starting bacon in a cold pot helps render the fat evenly.
- Note 2: Cooking the flour helps eliminate the raw taste.
- Note 3: Adding broth gradually prevents lumps in the soup.
- Note 4: Blending a portion of the soup adds creaminess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 95mg
Keywords: Leftover Turkey Corn Chowder, Turkey Soup, Corn Chowder Recipe
