Turkey Corn Chowder – One pot and 30 minutes is all you will need to make this delicious and hearty, quick cooking chowder loaded with turkey, potatoes, and corn.
Obvi, I’m already thinking about YOU and your turkey leftovers. You are SO very welcome!
HALLO HALLO! How are you? What are you doing? Having a great Sunday, I hope! I’m skipping Church – the snow is above my knees and my driveway is waiting for its owner to clean it up. Yes, that would be me, but The Breakfast Club is on TV and I ain’t movin’.
So I know we have this thing in like, six, seven days… the day where we eat a ton of food and then we end up in a food coma for a week, but the thing is? I can’t stop thinking about the leftovers! I honestly LOVE Thanksgiving Leftovers!
LEFTOVER TURKEY CORN CHOWDER
I know you’re busy making lists and running to the grocery store and figuring out just where to store that giant Butterball – I am partial to this Bacon Spatchcock Turkey (TRY IT 😋) – and maybe doing things like making an apple pie, a pumpkin pie, and a pecan pie for your family, or maybe just for yourself!
BUT I’m confident that you are also thinking about those turkey leftovers and need all the help you can get.
I mean, maybe you aren’t thinking about that, but we sort of have this mutual relationship of sorts and because of that, I don’t know, I feel like we get each other? You and I. It’s like ESP for food.
NO? It’s just me!? I’m the only one thinking about leftovers?? meh.
Regardless, in due time, I know you will thank me. Like, on Friday. Just watch.
Sidenote: Don’t you hate it/love it when people say irregardless? I cringe. 😬
Oh and guess what? I’m such a hypocrite. I generally do not like canned cream style corn. Nope siree bob. But, it makes a lot of sense here, in this corn chowder recipe.
It makes sense in the way that I don’t want you to spend too much time in the kitchen on Friday because, you’ll be too busy nursing that food hangover, you know? Therefore, to save us all some time, we’re going to reach for the creamy corn.
TURKEY CORN CHOWDER
Also? This Turkey Corn Chowder is basically a dump and cook soup. As in, you just dump it all in the pot and let it go to town for around 30 minutes. Easy, right? Told you! A thick and hearty chowder that comes together in a matter of minutes? HECK YEAH!
One other awesome factor? You don’t have to make it with just turkey! You can also use some leftover chicken, baked ham, shrimp! Whatever floats that soup boat.
If this isn’t your thing, I highly suggest some Turkey Tetrazzini with Fetuccine or this Leftover Turkey Frittata. Which can also be breakfast. Or lunch. Or everything in between because, it is SO GOOD!
Uh, yeah. Do it.
More Corn Recipes
Tools Used in this Recipe
Turkey Corn Chowder
- 2 tablespoons butter
- 1/2 tablespoon olive oil
- 1 yellow onion, diced
- 1 large carrot, thinly sliced
- pinch of salt
- 2 to 3 cups diced or shredded cooked turkey
- 3 russet potatoes, peeled and cut into 1-inch cubes (you can also use small potatoes cut in 1-inch pieces)
- 1 teaspoon dried thyme
- 1¼ teaspoons salt, or to taste
- 1/4 teaspoon fresh ground pepper, or to taste
- 1 can (14.75-ounces) cream style sweet corn
- 1 can (15.25-ounces) sweet corn, rinsed
- 2 cups low sodium chicken broth
- 3 cups 2% milk
- chopped fresh parsley , for garnish
- Heat butter and olive oil in a large soup pot over medium-high heat.
- Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
- Stir in the turkey and potatoes; season with thyme, salt and pepper.
- Add cream style corn, sweet corn, chicken broth and milk; bring mixture to a boil over high heat.
- Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
- Remove from heat.
- Let stand several minutes.
- Give it a stir and taste for seasonings; adjust accordingly.
- Garnish with chopped parsley.
Originally published on November 22, 2015. Updated on November 18, 2020.