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Leftover Turkey Corn Chowder Recipe

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★★★★★

4.8 from 125 reviews

Leftover Turkey Corn Chowder is a comforting and hearty soup made with crispy bacon, sweet corn, tender turkey, and creamy potatoes simmered together with aromatic vegetables and fresh thyme. This rich and creamy chowder is perfect for using up holiday turkey leftovers while providing a flavorful, satisfying meal.

Ingredients

Scale

Soup Base

  • 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 sprig fresh thyme
  • ½ tsp kosher salt
  • ½ tsp ground pepper

Main Ingredients

  • 1 pound gold potatoes, peeled and diced to ½” (about 2 large potatoes)
  • 4 cups frozen corn (2 10-ounce bags)
  • 3 cups leftover turkey, diced or shredded
  • 1 cup heavy cream

Garnish

  • Chopped chives
  • Remaining cooked bacon

Instructions

  1. Cook the Bacon: Place 6 chopped bacon slices in a cold Dutch oven and heat over medium. Cook, stirring occasionally, for 8-10 minutes until the bacon fat renders and the bacon is crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Retain 2 tablespoons of bacon fat in the pot; discard the rest.
  2. Sauté Vegetables: Add diced onion, carrot, and celery to the bacon fat in the pot, tossing to coat. Sauté over medium heat, stirring occasionally, for 6-7 minutes until onions become translucent. Add minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
  3. Add Flour: Sprinkle ¼ cup all-purpose flour over the sautéed vegetables and stir well to incorporate. Continue sautéing while stirring constantly for 1 minute to cook off the raw flour taste.
  4. Deglaze and Build Base: Gradually add 1 cup of the turkey broth in ¼ cup increments, stirring constantly after each addition until the flour is fully absorbed and the mixture is smooth and free of lumps. Then add the remaining broth, diced potatoes, frozen corn, fresh thyme sprig, kosher salt, and ground pepper. Stir well to combine.
  5. Simmer the Chowder: Increase heat to high and bring the soup to a boil. Reduce to medium-low to maintain a gentle simmer. Cook uncovered for 20 minutes, or until potatoes are tender when pierced with a fork.
  6. Optional Puree: For a creamier texture, ladle about 2 cups of the hot soup into a blender and blend until smooth, then return it to the pot. Alternatively, use an immersion blender to lightly puree part of the soup for 10-15 seconds, leaving some texture.
  7. Add Turkey and Cream: Stir in the diced leftover turkey, half of the cooked bacon, and 1 cup heavy cream. Heat the chowder, simmering for 5 more minutes until the turkey is warmed through and flavors meld. Taste and adjust seasoning with additional salt and pepper as needed.
  8. Serve and Garnish: Ladle the chowder into bowls and garnish with the remaining crispy bacon and freshly chopped chives. Serve hot immediately and enjoy this hearty, comforting chowder.

Notes

  • Start cooking the bacon in a cold pan to allow the fat to render slowly and crisp the bacon evenly.
  • Sauteeing the flour briefly helps remove the raw flour taste for a clean chowder base.
  • Adding broth gradually when mixing in the flour prevents lumps forming in the chowder.
  • Pureeing a portion of the soup creates a creamier consistency without using extra dairy or thickening agents.

Keywords: turkey chowder, leftover turkey recipe, corn chowder, creamy soup, fall soup, holiday leftovers

Find it online: https://kitchenbyclara.com/leftover-turkey-corn-chowder-recipe/