Turkey & Corn Chowder
Add Preferred SourceRich, 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 – I cook it slowly to render fat without burning.
- Onion – Yellow or brown onions both hold up well in chowder.
- Celery – Use the inner stalks to avoid bitterness.
- Carrot – I use carrot to add sweetness without adding sugar.
- Chicken broth – Homemade turkey broth or stock is a safe substitute.
- Dried thyme – Use sparingly; dried thyme can overpower quickly.
- Turkey – I prefer leftover turkey; cooked chicken works too.
- Potato – Red potatoes hold their shape better than starchy varieties.
- Corn – Fresh or frozen both work; corn cobs add depth if available.
- Milk – Whole milk keeps the chowder from tasting thin.
- Red bell pepper – Adds sweetness without heat.
- Heavy cream – Half-and-half works if you want a lighter finish.
- All-purpose flour –I sift mine for a smoother chowder texture.
- Salt and pepper – Season to taste
How To Make Turkey & Corn Chowder
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cutting the kernels from 2–3 cobs of corn to yield about 4 cups. Place the bare cobs in 2 cups of water and simmer for 15 minutes until the liquid reduces by half, creating a flavorful corn broth.
In a medium pot over medium heat, cook the bacon until crispy. Remove and set aside, leaving 2 tablespoons of bacon fat in the pot. Add the diced onion, celery, and carrot, cooking until the onion is soft. Stir in minced garlic and cook for another minute.
Pour in the corn broth and chicken broth, bringing the mixture to a gentle simmer for 10 minutes. Add the potatoes, corn kernels, and chopped turkey, simmering for another 15 minutes until the potatoes are tender.
Finish by stirring in diced red bell peppers, milk, and cream. In a small bowl, combine flour and cold water, then slowly whisk it into the soup to thicken. Simmer for 5 minutes, season with salt and pepper, and serve topped with the reserved crispy bacon.
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.
Serving Suggestions
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.
Turkey & Corn Chowder
Ingredients
For the corn broth:
- 2- 3 kernels removed
- 2 cups water
For the chowder:
- 4 slices bacon chopped
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 2 cloves garlic minced
- 3 cups low or no sodium chicken broth or use homemade turkey broth or stock
- ½ teaspoon dried thyme
- 4 cups corn kernels
- 1 cup potatoes diced
- ½ cup red bell pepper diced
- 2 cups cooked turkey cubed
- 2 cups milk
- 1 cup heavy cream
- 3 tablespoons all-purpose flour mixed ½ cup water
- 1 teaspoon salt or to taste
- ¼ teaspoon ground white pepper
Instructions
- 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.
- 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.
- Add diced onion, celery, and carrot to the pot, cooking until the onions are soft. Add minced garlic and cook for another minute.
- Pour in the corn broth and turkey broth. Simmer for about 10 minutes.
- Add potatoes, corn kernels, and turkey. Simmer for another 15 minutes until potatoes are tender.
- Stir in diced red bell peppers, milk, and cream.
- 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.
- Adjust with salt and pepper to taste. Serve topped with the reserved crispy bacon.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
