Hearty Turkey Corn Chowder

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Hearty Turkey Corn Chowder

This comforting Turkey Corn Chowder is the perfect way to transform leftover cooked turkey into a warm, nourishing meal that comes together in just one pot. With tender potatoes, sweet corn, and a creamy broth, this chowder is thick, satisfying, and ideal for chilly days or whenever you want something cozy and filling.

Whether you are looking for a simple weeknight dinner or an easy way to repurpose roasted turkey after the holidays, this recipe offers both convenience and flavor. The ingredients simmer gently to create a rich, velvety texture without the need for heavy cream, and the combination of vegetables and herbs provides a balanced, homey taste that everyone will enjoy.

Why You’ll Love This Recipe

  • One-pot preparation keeps cleanup easy.
  • Ready in about 40 minutes from start to finish.
  • A great way to use leftover turkey or even leftover chicken.
  • Creamy, hearty, and full of mild, comforting flavors.
  • Family-friendly and perfect for large batches or meal prep.

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 cooked turkey, diced or shredded
  • 3 russet potatoes, peeled and cut into 1-inch cubes (or small potatoes cut into similar-size pieces)
  • 1 teaspoon dried thyme
  • 1¼ teaspoons salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 can (14.75 oz) cream-style sweet corn
  • 1 can (15.25 oz) whole-kernel sweet corn, rinsed
  • 2 cups low-sodium chicken broth
  • 3 cups 2% milk
  • Chopped fresh parsley for garnish

Instructions

  1. Sauté the Vegetables
    In a large soup pot, heat the butter and olive oil over medium-high heat until the butter melts. Add the diced onion, sliced carrot, and a small pinch of salt. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the Turkey and Potatoes
    Stir in the cooked turkey and potato cubes. Season the mixture with dried thyme, salt, and black pepper.
  3. Add the Corn and Liquid
    Pour in the cream-style corn, rinsed whole-kernel corn, chicken broth, and milk. Stir well to combine.
  4. Bring to a Boil
    Increase the heat to high and bring the chowder mixture to a gentle boil.
  5. Simmer
    Reduce the heat to low, cover the pot, and simmer for about 20 minutes. Stir occasionally to keep the milk from sticking and to ensure the potatoes become tender.
  6. Finish the Chowder
    Remove the pot from the heat and let the chowder rest for several minutes. Stir, taste, and adjust the seasoning if needed.
  7. Serve
    Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve warm.

Tips and Variations

  • Use chicken instead of turkey if you do not have leftovers on hand.
  • Add celery along with the onions and carrots for extra flavor.
  • Use whole milk for a richer, creamier chowder.
  • Add a touch of paprika for gentle warmth and color.
  • For thicker chowder, gently mash some of the potatoes in the pot before serving.

 

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