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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.
ENJOY!
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Turkey Corn Chowder
Ingredients
- 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
Instructions
- 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.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Originally published on November 22, 2015. Updated on November 18, 2020.
Delicious chowder! I added smoked paprika, chopped bell pepper and I substituted heavy cream for the milk. When serving, I garnished each bowl with chopped green onions, grated cheese, and a touch of sour cream. We enjoyed it!! Thank you for sharing!
Have you made this without meat?
I haven’t, but you can definitely skip the meat and continue with the rest of the recipe as is.
This soup is mediocre. After reading the comments, I was expecting it to be a lot better. It’s just a soup.
It is, after all, a soup recipe. I added 2minced garlics and a dash of tobasco as well as a litre of chicken stock. Left out the canned corn. Only used cream corn. Used half/half cream instead of milk.
Sounds yummy!! I want to make this for Sunday as we watch football. Do you have an estimate of how many small potatoes could sub for the russets?
Hi!
I can’t estimate how many, but I would guess about a pound of small potatoes, or about 3 to 4 cups of chopped potatoes.
My kids won’t eat the darker meat so I put it in this and the love it. I was out of potatoes so I used 2 cans of new diced potatoes and it worked perfect.
Definitely saving this for leftover turkey!
I hope you enjoy it! Thank YOU! 🙂
I really love how comforting this is!! Perfect for any night of the week!
Mmmmm…. How good and creamy is this chowder! A must make it for sure!
Always looking forward to turkey leftovers and this chowder sounds amazing! It’s definitely soup season and I’d love to cozy up with a big bowl.
One pot meals are my go to on busy weeknights and this was no exception! The perfect comfort food on cool evenings!
This looks so delicious and tasty! I can’t wait to make this for dinner tonight! So excited!