Turkey Corn Chowder

There’s something about a cozy bowl of soup that just feels like home, especially when it’s made with simple ingredients and a whole lot of love. This Turkey Corn Chowder is one of those recipes that came together after a big holiday meal—it’s the perfect way to use leftover turkey, and it turns into something so warm and satisfying that you’ll find yourself making it long after the holidays are over. It’s creamy, hearty, and packed with tender turkey, sweet corn, and perfectly cooked potatoes, all simmered together in one pot. Whether you’re curled up on a cold night or just craving a comforting meal, this chowder hits the spot every time.

Why You’ll Love This Recipe

This Turkey Corn Chowder is all about comfort and simplicity. It’s made in one pot, comes together in about 30 minutes, and doesn’t require any fancy ingredients. The cream-style corn adds a touch of sweetness and helps thicken the soup naturally, while the diced turkey gives it a rich, savory base. It’s also a versatile recipe—you can swap the turkey for chicken, ham, or even shrimp and it will still taste amazing.

Ingredients You’ll Need

• 2 tablespoons butter
• 1/2 tablespoon olive oil
• 1 yellow onion, diced
• 1 large carrot, thinly sliced
• Pinch of salt
• 2 to 3 cups diced or shredded cooked turkey
• 3 russet potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon dried thyme
• 1¼ teaspoons salt, or to taste
• 1/4 teaspoon fresh ground black pepper, or to taste
• 1 can (14.75 oz) cream-style sweet corn
• 1 can (15.25 oz) whole kernel corn, rinsed
• 2 cups low-sodium chicken broth
• 3 cups 2% milk
• Chopped fresh parsley, for garnish

How to Make Turkey Corn Chowder

Step 1: Sauté the Vegetables

Heat butter and olive oil in a large soup pot over medium-high heat. Add the diced onions, sliced carrots, and a pinch of salt. Cook for about 3 minutes, stirring occasionally, until softened and fragrant.

Step 2: Add the Turkey and Potatoes

Stir in the cooked turkey and potatoes. Season with thyme, salt, and black pepper, stirring to combine everything evenly.

Step 3: Add Corn and Broth

Pour in the cream-style corn, whole kernel corn, chicken broth, and milk. Stir well to combine. Bring the mixture to a gentle boil over high heat.

Step 4: Simmer Until Tender

Once boiling, reduce the heat to low. Cover the pot and let the chowder simmer for about 20 minutes, stirring occasionally, until the potatoes are soft and the soup has thickened slightly.

Step 5: Taste and Serve

Remove the pot from heat and let the chowder sit for a few minutes. Give it a good stir, taste, and adjust the seasonings if needed. Serve warm, garnished with freshly chopped parsley.

Recipe Tips

• If your chowder feels too thick, add a splash of broth or milk to reach your preferred consistency.
• For a richer texture, stir in a little heavy cream or half-and-half at the end.
• Don’t skip the cream-style corn—it gives the soup that signature creamy sweetness.
• You can substitute leftover chicken or ham instead of turkey.

Serving Suggestions

This chowder is hearty enough to be a full meal, but it also pairs wonderfully with a few simple sides. Serve it with warm dinner rolls, cornbread, or a crisp side salad. For an extra cozy touch, top each bowl with shredded cheese or crumbled bacon.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed to loosen the chowder. You can also freeze it for up to 2 months, but note that the texture may change slightly due to the milk base.

FAQs

Q1: Can I make this chowder with chicken instead of turkey?
A1: Absolutely! Cooked shredded chicken works perfectly as a substitute for turkey and tastes just as comforting.

Q2: Can I use canned corn only?
A2: Yes, you can! But combining cream-style and whole kernel corn gives the chowder a richer, creamier texture and a touch of sweetness.

Q3: How can I make this chowder thicker?
A3: Mash some of the potatoes directly in the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold milk for a thicker consistency.

Q4: Can I make it dairy-free?
A4: Definitely. Swap the milk for unsweetened almond or oat milk and use olive oil instead of butter—it’s still creamy and delicious.

Q5: What can I serve with Turkey Corn Chowder?
A5: It pairs beautifully with crusty bread, biscuits, cornbread, or a crisp green salad for a full, cozy meal.

Q6: How long does this chowder keep in the fridge?
A6: Store it in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or broth to bring it back to life.

Q7: Can I freeze this soup?
A7: Yes, but for best results, freeze it before adding the milk. Add the dairy when reheating to keep the texture smooth and creamy.

Q8: What kind of potatoes work best?
A8: Russet potatoes give a classic creamy texture, but Yukon Golds hold their shape a bit better if you prefer a chunkier chowder.

Q9: Can I add other vegetables?
A9: Of course! Diced bell peppers, celery, or even a handful of spinach make great additions for extra flavor and color.

Q10: How can I make it more flavorful?
A10: Add a dash of smoked paprika, a sprinkle of shredded cheddar, or even some crispy bacon on top for a flavor boost that takes this chowder to the next level.

Conclusion

Turkey Corn Chowder is the ultimate cozy, one-pot comfort meal—simple, hearty, and full of flavor. It’s the perfect way to use leftover turkey while creating something completely new and satisfying. Whether you’re winding down after the holidays or just craving a creamy, nourishing soup, this recipe delivers comfort in every spoonful.