Ingredients

6 slices bacon, chopped

1 medium Vidalia (sweet) onion, diced to ½”

2 large carrots, peeled and diced to ½”

2 stalks celery, diced to ½”

2 cloves garlic, minced

¼ cup all purpose flour

4 cups turkey broth (or chicken broth)

1 pound gold potatoes, peeled and diced to ½” (about 2 large potatoes)

4 cups frozen corn (2 10-ounce bags)

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, for garnish

Instructions

Step 1: Place the chopped bacon in a cold dutch oven and heat over medium. Cook, stirring occasionally, until the fat renders and the bacon crisps, about 8-10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Drain all but 2 tablespoons of bacon fat from the pot.

Step 2: Add the diced onion, carrots, and celery to the pot and toss to coat in the bacon fat. Sauté, stirring occasionally, until the onions are translucent, about 6-7 minutes. Add the minced garlic and cook for 1 more minute, stirring constantly.

Step 3: Sprinkle the flour over the vegetables and stir well to combine. Sauté, stirring constantly, for 1 minute to cook off the raw flour taste.

Step 4: Slowly add 1 cup of the broth in ¼ cup increments, stirring well after each addition until the flour is absorbed and the mixture is smooth and lump-free. Add the remaining broth, potatoes, frozen corn, fresh thyme, salt, and pepper. Stir everything together.

Step 5: Increase the heat to high and bring the chowder to a boil. Reduce heat to medium-low and simmer gently for 20 minutes, or until the potatoes are tender.

Step 6: Optional: ladle about 2 cups of the soup into a blender and blend until smooth, or partially blend the chowder with an immersion blender for 10-15 seconds. This will add extra creaminess without losing the texture.

Step 7: Stir in the leftover turkey, half of the cooked bacon, and the heavy cream. Simmer for 5 more minutes until the turkey is heated through. Taste the soup and adjust seasoning with salt and pepper as needed.

Step 8: Ladle the chowder into bowls and garnish with the remaining bacon and chopped chives. Serve hot and enjoy your comforting bowl of turkey corn chowder!

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.

If you don’t have turkey broth, chicken broth works equally well.

Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.

Use fresh corn when in season for extra sweetness and texture.

For a thicker chowder, blend more of the soup before adding the turkey and cream.

FAQs

Can I use other leftover meat instead of turkey?

Yes, leftover chicken or ham can be swapped in with good results. Adjust seasoning as needed since some meats may be saltier.

Can I freeze turkey corn chowder?

While you can freeze the chowder, the texture might change slightly due to the cream and potatoes. Freeze in airtight containers for up to 2 months and thaw overnight in the fridge before reheating gently on the stove.