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Turkey Corn Chowder

This easy Turkey Corn Chowder can be made in just 30 minutes and is a great way to breathe new life into leftover turkey.

Turkey Corn Chowder in a blue bowl.

How To Serve

This is a simple soup recipe that is great for cold weather. Serve it either as a lunch, a starter, or a dinner paired with crusty fresh bread and a salad with Creamy Italian Dressing or Blue Cheese Vinaigrette.

Basic Ingredients But Lots of Flavor

For seasoning there’s onion, 2 chicken bouillon cubes, celery, carrots, pepper, Cajun seasoning, and thyme. Two types of canned corn are added. A can of whole corn kernels and a can of creamed corn. The creamed corn helps add a little more creaminess to the chowder.

A combination of milk and half-and-half makes a creamy base for this chowder. Use heavy cream instead of half-and-half for even more richness.

For extra flavor, use turkey broth instead of water. It is really easy to make. Just save your turkey carcass, cover it with water and boil for several hours. You can add celery, onion, carrot, and parsley for more flavor if you want but it’s not necesarry. The house will smell wonderful while the broth cooks.

Turkey Corn Chowder in a Dutch oven.

Make Ahead and Storage

Can be made a day in advance and reheated in the microwave or on the stove. Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator.

How To Make Spicy

This chowder has a tiny bit of heat from the cajun seasoning. Add 1/2 teaspoon of crushed red pepper flakes for more spice.

Turkey Corn Chowder in blue bowl.

More Leftover Turkey Recipes

Turkey Corn Chowder

This easy Turkey Corn Chowder can be made in just 30 minutes and is a great way to breathe new life into leftover turkey.
PREP: 5 minutes
COOK: 23 minutes


  • 1/4 cup butter
  • 1/2 medium onion, diced
  • 2 chicken bouillon cubes, crumbled
  • 2 cups water or turkey broth
  • 1 celery rib, diced
  • 4 carrots, peeled and sliced
  • 3 cups diced cooked turkey
  • 2 cups milk
  • 1 cup half-and-half
  • 1 (14.75-ounce) can creamed corn
  • 1 (8.75-ounce) can whole kernel corn, drained
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme


  • Melt butter in a Dutch oven over medium heat. Add onion and cook until soft, about 3 to 4 minutes.
  • Add chicken bouillon cubes, water or broth, celery, carrots, and turkey. Simmer for 20 minutes.
  • Add milk, half-and-half, creamed corn, whole kernel corn, Cajun seasoning, pepper, and thyme. Bring to a simmer and then serve.


To make turkey broth for this soup, place a turkey carcass in a Dutch oven and cover with water. Simmer for 2 to 3 hours.


Calories: 266kcal
Course: Soup
Cuisine: American
Keyword: leftover turkey, thanksgiving leftovers

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4 thoughts on “Turkey Corn Chowder”

  1. Veronica Condon

    I made this exactly as the recipe is written and it was delicious! A great use of leftover turkey! I will definitely be making this again!

  2. This was soooo good. I used a rotisserie chicken and added cheese tortellini. Definitely add the cayenne pepper. Thank you!!!

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