This creamy turkey chowder with corn and bacon is the best recipe for turning those turkey leftovers into a delicious creamy soup!
If you are hosting during the holidays, chances are you will end up with lots of leftover food. One way to turn the turkey leftovers into a delicious meal is to make it into a creamy turkey chowder that is not only easy and quick, but will also taste different than the normal Thanksgiving dinner.
After a couple servings of traditional fare, I usually reach my limit on the Thanksgiving staples and that is why this creamy turkey chowder with corn and bacon is the perfect way to utilize the last of the turkey leftovers.
Serving this creamy turkey chowder to your family will also make cleanup easier because it is a one-pot recipe that doesn’t require any sides.
It’s also lighter than a full dinner, which allows you to indulge in leftover desserts without having to wear sweat pants! Win!
How to Make Creamy Turkey Chowder
This creamy turkey chowder is super easy to make, but here are some tips to make it even easier.
There is no secret to this recipe other than you have to have enough leftover turkey for the chowder.
I had about two turkey legs and a little white meat left, so mine turned out to be really meaty. If you have less, you can add some more bacon or vegetables to stretch it.
The best way to shred the turkey that I’ve found is to reheat the turkey in the oven just enough to make the meat tender again and to use your fingers to pull the meat apart from the bone and cartilage.
Doing it with your hands is a little messier, but it is much faster and allows you to pick the smaller bones and cartilage that you might otherwise miss by doing it with utensils.
Discard the bones, skin and cartilage.
For the vegetables
Cut them into smaller pieces so they cook faster.
I used potatoes, corn, carrots and onions in this chowder, but you can use whatever you have -peas, green beans, turnips, cauliflower would all taste great in this turkey chowder.
How to thicken the turkey chowder
This is probably the only tricky part of this recipe. Towards the end, you will want to add the flour to the soup to thicken it up.
The best way to add the flour and avoid lumps is to take some of the soup liquid and pour it into a ramekin or small bowl and mix the flour into it, making sure that it’s well incorporated and makes a paste.
Pour this paste into the soup and mix well. Cook it until it thickens.
Creamy Turkey Chowder Recipe
- 2-4 slices thick bacon strips cut into small pieces
- 3-4 cups leftover turkey shredded
- 5 small potatoes chopped
- 3 large carrots chopped
- 1 yellow onion chopped small
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp thyme powder
- 4 cups chicken stock
- 12 oz frozen corn
- 1 cup whipping cream
- 1/2 cup cheddar cheese
- 1 1/2 tbsps flour
- Cut the bacon into small strips and saute it in a deep pan on medium high heat. Render the fat for about 5 mins.
- Add the onions and cook for 5 mins.
- Add the turkey, potatoes, carrots, thyme, salt and pepper and stir it well. Add the chicken broth, stir and cover. Cook for 10-15 mins or until the vegetables are tender.
- Remove the pan lid and add the heavy cream and cheese. Stir well. Let it simmer for 5 mins.
- Take a couple tablespoons of liquid from the soup and put it into a small ramekin. Mix the flour into this liquid with a fork or whisk and mix it well into a paste making sure there are no lumps. Return this paste into the soup. Mix it well.
- Cook for 5-10 mins and taste for salt and pepper. Add more if needed.
- Remove from heat and serve.
How long does this turkey chowder last in the fridge?
Since this soup is made with leftover turkey, I’d recommend making it within 2 days that the Turkey is cooked and to store it in the refrigerator for no more than 2 days after the turkey chowder is made.
You might also be interested in these other turkey recipes:
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