Turkey Corn Chowder

This turkey corn chowder is a warm and satisfying soup that makes great use of leftover turkey. It’s a complete meal in a bowl, with tender potatoes, vegetables, and sweet corn in a rich, creamy broth flavored with bacon and thyme.

this …

Because it uses pre-cooked turkey, this chowder comes together quickly in one pot. It’s a straightforward recipe that feels special enough for a cozy dinner but is easy enough for any night of the week.

Essential Ingredients

• Cooked Turkey: Leftover roasted turkey is great, but shredded rotisserie chicken works just as well.
• Potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape best. Russet potatoes can be used, but they will break down more and thicken the soup.
• Bacon: Standard-cut bacon adds a smoky depth. If you use turkey bacon, add a tablespoon of oil to the pan to help it cook.
• Heavy Cream: This gives the chowder its richness. For a lighter version, you can substitute half-and-half, but the result will be less creamy.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Build the Flavor Base: Start by crisping the bacon in a large pot to render the fat. After setting the bacon aside, use that flavorful fat to sauté the onion, celery, and carrot until they are soft and sweet.

Create the Chowder: Stir in garlic and flour, then slowly whisk in the chicken stock and water. Add the potatoes and thyme, and let everything simmer until the potatoes are tender.

Finish and Serve: Add the cooked turkey and corn, simmering just until everything is heated through. Turn the heat down low before stirring in the heavy cream to finish the chowder. Season to taste and serve with the crispy bacon and fresh parsley on top.

Serving Ideas

Serve this hearty chowder with crusty bread or crackers for dipping.

Storing & Reheating

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the cream and potatoes can separate upon thawing. Reheat gently on the stovetop over low heat, stirring occasionally, until warm.

FAQ

Can I make this chowder without bacon?

Yes, you can. Sauté the vegetables in 2 tablespoons of olive oil or butter instead. To add a smoky flavor, you can add 1/2 teaspoon of smoked paprika along with the flour.

Can I use frozen corn?

Absolutely. Frozen corn works very well in this recipe. There is no need to thaw it before adding it to the pot; just stir it in directly from the freezer.

My chowder seems too thin. How can I thicken it?

The chowder will naturally thicken as it cools. For a thicker result, you can let it simmer for 5-10 minutes longer before adding the cream. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering soup until it thickens.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Turkey Corn Chowder

---

• Author: Emma Taylor
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A creamy chowder with shredded turkey, sweet corn, potatoes, and bacon, ready in about 30 minutes.

---

Ingredients

Scale 1x2x3x

• 3 slices bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 1 large carrot, peeled and sliced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 4 cups (960 ml) chicken stock
• 1 cup (240 ml) water
• 1/2 lb (225g) baby potatoes, quartered
• 4 sprigs fresh thyme
• 1 1/2 cups (255g) corn kernels, frozen or canned
• 1 1/2 cups (225g) shredded cooked turkey
• 1 cup (240 ml) heavy cream
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place a Dutch oven or large pot over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the onion, celery, and carrot to the pot. Cook, stirring often, until the vegetables have softened, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
4. Gradually pour in the chicken stock while stirring to prevent lumps. Add the water, quartered potatoes, and thyme sprigs. Increase the heat to bring the soup to a boil, then reduce to a simmer. Cook for 8-10 minutes, or until the potatoes are fork-tender.
5. Stir in the corn and shredded turkey. Continue to simmer until the chowder is hot and the turkey is heated through to an internal temperature of 165°F (74°C), about 2-3 minutes.
6. Reduce the heat to low. Pour in the heavy cream and stir to combine. Let the soup gently heat through for another minute, but do not let it boil.
7. Remove the thyme sprigs. Season with salt and pepper to your liking. Serve the chowder warm, garnished with the reserved cooked bacon and fresh parsley.

Notes

• Food Safety: Ensure the chowder simmers long enough to heat the pre-cooked turkey to a safe internal temperature of 165°F (74°C).
• Cream: Avoid boiling the chowder after adding the cream, as high heat can cause it to curdle.
• Thickness: If you prefer a thicker chowder, let it simmer for a few extra minutes before adding the cream. It will also thicken as it cools.
• Potatoes: For best results, use waxy potatoes like Yukon Gold or red potatoes, which hold their shape well during cooking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American