This easy Turkey Corn Chowder can be made in just 30 minutes and is a great way to breathe new life into leftover turkey.
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.
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.
More Leftover Turkey Recipes
- Leftover Turkey Jambalaya
- Creamy Leftover Turkey Wild Rice Soup
- Southwestern Turkey Rice Casserole
- Thanksgiving Eggs Benedict
Turkey Corn Chowder
Ingredients
- 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
Instructions
- 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.
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!
Forgot to give it 5 stars
Fantastic!!!
This was soooo good. I used a rotisserie chicken and added cheese tortellini. Definitely add the cayenne pepper. Thank you!!!
This is excellent.I used heavy cream..