Easy Turkey And Corn Chowder

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Warm, creamy, and filled with tender turkey and sweet corn, this chowder is the perfect comfort food for a chilly day or when you need a bowl of hearty goodness. Ready in about 40 minutes, watch how fast this Turkey & Corn Chowder gets gobbled up!

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Packed with turkey, corn, potatoes, carrots, and more, this creamy chowder is everything you want in a satisfying soup. Plus, it’s straightforward to make and comes together quickly for a cozy, delicious meal. I love making this soup with leftover turkey after Thanksgiving, but it’s equally as good with leftover chicken.

I’ve been making this soup for a long, long time. I learned how to make a basic chowder as a kid in Grandma’s kitchen, but this one has been tweaked and morphed over time to become an amazing soup.

History

By the late 19th century, corn chowder recipes were being published in American cookbooks, though these primarily featured pork or bacon. It wasn’t until later, possibly in the early to mid-20th century, that turkey began to be incorporated into corn chowders. This likely coincided with the increased consumption of turkey in American households after Thanksgiving became a widely celebrated holiday. Leftover turkey from Thanksgiving would be repurposed into various dishes, and turkey and corn chowder emerged as a hearty, flavorful way to use those leftovers.

Ingredients

• Bacon – I cook it slowly to render fat without burning.
• Onion – Yellow or brown onions both hold up well in chowder.
• Celery – You can use the leaves and all. dice it small so that it’ll fit easily on a spoon.
• Carrot – Dice the carrots about the same size as the celery to it cooks evenly.
• 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 And Corn Chowder

Scroll down for the full recipe card with exact measurements and printable instructions.

Cut the kernels from 2-3 corn cobs, aiming for about 4 cups. I like using a small serrated knife for this because it makes it easy to remove the kernels neatly. Simmer the bare cobs in 2 cups of water for 15 minutes until the liquid reduces by half. This is your homemade corn broth, full of sweet flavor.

Cook the bacon in a medium pot until crispy. Remove it and set aside, leaving about 2 tablespoons of bacon fat in the pot to add extra depth to the soup.

Add the diced onion, celery, and carrot to the pot and cook until the onions are soft. Add the minced garlic and sauté for another minute. I love using a wooden spatula here because it scrapes the bottom gently and keeps the veggies from sticking.

Pour in the corn broth and turkey broth and let the mixture simmer for about 10 minutes to meld the flavors.

Add the potatoes, corn kernels, and turkey. Continue simmering for 15 minutes until the potatoes are tender. A slotted spoon is handy for checking the potatoes without disturbing the soup too much.

Stir in the diced red bell peppers, milk, and cream.

In a small bowl, mix 3 tablespoons of flour with 1/2 cup cold water. Gradually add this mixture to the soup while stirring constantly. Simmer for about 5 minutes to thicken. I like using a mini whisk to make sure there are no lumps.

Taste and adjust with salt and pepper as needed. Serve hot, topped with the reserved crispy bacon for a crunchy, smoky finish.

Chef Jenn’s Tips

• Dried thyme pairs perfectly with cream, but if you have fresh thyme, add a few sprigs for extra flavor.
• A hint of cayenne or red pepper flakes can spice up your soup.
• Dice your potatoes small so they cook faster and make the chowder more refined and cohesive.
• Lighten it up by using only milk instead of milk and cream.

What to Serve with Turkey And Corn Chowder

This chowder pairs beautifully with crusty bread, a simple green salad, or as an appetizer for a main course. You could also serve it with cinnamon muffins, light pasta, or a slice of hearty quiche.

Can You Freeze Turkey Corn Chowder?

Yes, but potatoes might get mushy when frozen and thawed. If you’re okay with that, freeze the chowder in airtight containers for up to three months. Thaw in the fridge overnight and gently reheat on the stove.