Turkey & Corn Chowder

Rich, creamy, and loaded with tender turkey and sweet corn, this hearty chowder is a must on chilly days or anytime you crave a warming, satisfying soup. Ready in about 40 minutes, this Turkey & Corn Chowder will have everyone asking for seconds!

Packed with turkey, corn, potatoes, carrots, and more, this creamy chowder is as comforting and filling as it gets. It’s easy to make, and you can have it on the table in no time.

This is a delicious way to use up leftover turkey – it’s such a stick-to-your-ribs kind of soup and it doesn’t take all day to cook. It’s a win-win and my family gobbles it up whenever I make it.

Ingredients

• Bacon – Chopped up. It adds so much flavor to the soup.
• Onion – Fresh onion, diced.
• Celery
• Carrot – Fresh carrots, sliced or diced.
• Chicken broth – Or use homemade turkey broth or stock.
• Dried thyme
• Turkey – Use leftover cooked turkey.
• Potato – Raw potatoes. Russet or red potatoes work great in this soup recipe.
• Corn – You can use frozen or fresh corn niblets.
• Milk – Use any kind of milk. Whole milk will give the soup a richer flavor and texture.
• Red bell pepper – Or green. Use what you have on hand.
• Heavy cream – Half and half also works.
• All-purpose flour
• Salt and pepper

How To Make Turkey & Corn Chowder

1. Cut kernels from 2-3 cobs of corn (you’ll need 4 cups). Simmer the bare cobs in 2 cups of water for about 15 minutes until the liquid reduces by half.
2. In a medium pot, cook the bacon until crispy. Remove it from the pot and set it aside, leaving about 2 tablespoons of bacon fat in the pot.
3. Add diced onion, celery, and carrot to the pot, cooking until the onions are soft. Add minced garlic and cook for another minute.
4. Pour in the corn broth and chicken broth. Simmer for about 10 minutes.
5. Add potatoes, corn kernels, and chopped turkey. Simmer for another 15 minutes until potatoes are tender.
6. Stir in diced red bell peppers, milk, and cream.
7. In a small bowl, mix 3 tablespoons of flour with 1/2 cup of cold water. Slowly add this mixture to the soup, stirring constantly, then simmer for 5 minutes to thicken.
8. Adjust with salt and pepper to taste. Serve topped with the reserved crispy bacon.

Step-By-Step Process

Chef Jenn’s Tips

• Dried thyme pairs perfectly with cream, but if you have fresh thyme, use a few sprigs instead.
• Add a pinch of cayenne or red pepper flakes if you like a bit of heat.
• Dice potatoes small so they cook faster and keep all veggies uniform in size for an elegant, cohesive chowder.
• Lighten it up by using only milk instead of milk and cream.

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What to Serve with Turkey Corn Chowder

Pair this hearty chowder with crusty bread, and a light salad, or even serve it as an appetizer before dishes like steak, pork chops, or shrimp scampi.

Can You Freeze Turkey Corn Chowder?

Yes, you can! Just keep in mind that potatoes can become mushy after freezing. If you don’t mind, go ahead and freeze the chowder in airtight containers for up to three months. Thaw overnight in the fridge and reheat gently on the stove.