This year’s leftovers are destined for something different. Turkey Corn Chowder is a fresh take on traditional ingredients. You’re already getting almost everything you need for Thanksgiving dinner, so this leftover turkey soup practically preps itself. It’ll keep you cozy and satisfied all long-weekend long.
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I don’t know about you, but in this house we look forward to Thanksgiving leftovers just as much as actual Thanksgiving dinner. Some of these recipes only come around once a year, and there’s no shame in making sure you can literally eat for days (especially if you’re the one who cooked for days prepping for the big day!).
Finding the perfect recipe for using up leftover turkey is just as important as making a turkey worth turning into said leftovers. Some years the nostalgia runs deep and a giant pot of leftover turkey stew is the only cure. But some years I feel the need to go in a really unexpected direction, and that’s when I plan on meals like leftover turkey pozole or turkey fried rice.
This year I’m feeling a bit like goldilocks, and leftover turkey corn chowder is just the right balance between traditional and a little bit wild.
Ingredient Notes
One of the things we love most about turkey corn chowder is that you should have most of these ingredients on hand, and even if you don’t, you won’t really miss them if you need to steal from your Thanksgiving grocery haul.
- Bacon: there’s not nearly enough bacon at Thanksgiving. Just a few slices adds smoky flavor and is a classic ingredient in corn chowder.
- Mirepoix: elevate classic mirepoix (onions, carrots, and celery) with minced garlic. This combo adds color, nutrients, and loads of flavor.
- Flour: just a quarter cup will thicken your broth to chowder consistency.
- Potatoes: we like gold potatoes, peeled then diced. Dice small, to about a ½″, to keep them bite-sized and balanced. We prefer gold for their flavor and ability to stand up after simmering, but you can use red, russets, or whatever standard potato you have handy from this week’s mash.
- Corn: frozen corn works perfectly in this recipe! There’s no need to go through the hassle of using fresh corn, especially when it’s not in season. Look for “super sweet” on the label for even better flavor.
- Leftover Turkey: both white or dark meat (or a combination of both) work well in chowder. Cold turkey is easier to dice or shred, so don’t feel the need to do any prep work the night of – just store leftovers in the fridge until you’re ready to make leftovers.
- Heavy Cream: cream is a key ingredient in corn chowder. Don’t skimp with milk or half & half – you want that full fat!
How to Make Turkey Corn Chowder
Wondering what to do with leftover turkey? Turkey corn chowder is simple and satisfying without the heavy lift of Thanksgiving dinner. Leftover turkey, frozen corn, and gold potatoes transform beautifully into a classic chowder, complete with a creamy broth and smoky notes of bacon.
- Cook the bacon in a dutch oven or soup pot until the fat renders and the bacon is golden brown and crispy. Remove with a slotted spoon, then drain on a paper towel lined plate.
- Pour out all but two tablespoons of bacon fat from the pot. Add the onion, carrots, and celery and saute in the bacon fat until soft; add the garlic and cook 1 minute more.
- Sprinkle the flour over the vegetables. Use a rubber spatula or wood spoon to work the flour into the vegetables. Cook 1-2 minutes, stirring frequently, to cook off the “flour” flavor.
- Add the turkey broth in batches, a quarter cup at a time, and stir until the flour is absorbed and the liquid is smooth and lump free. You’ll need to add about a cup of broth to fully thin out and absorb the flour.
- Pour in the remaining broth, as well as the potatoes, corn, fresh thyme, salt, and pepper.
- Give everything a good stir, then simmer for 20 minutes, or until the potatoes are tender.
- Optional: use an immersion blender right in the pot for about 15 seconds to partially puree the base; or, remove 2 cups of the base using a ladle, blend in a stand blender, and return the pot.
- Stir in the turkey, half the cooked bacon, and the heavy cream and simmer 5 minute more, until the soup is completely warmed through.
- Serve right away, garnished with the remainder of the cooked bacon and fresh chives. Enjoy!
Recipe Notes and Tips
- Always start bacon in a cold pot. That is, place the bacon into the dutch oven or soup pot, then turn on the burner. This allows the fat from the bacon to slowly render out, allowing the bacon to cook evenly without burning.
- Add the broth in bits. If you pour the entire batch of stock into the pot with the flour coated vegetables, you’ll have a hard time getting the broth lump-free. Instead, add the broth in quarter cup splashes and stir until smooth after each addition. The flour will thicken significantly after the first few splashes, then gradually thin out. Once the flour has been completely absorbed and the broth is smooth, pour in the remainder of the broth.
- Blend for a creamier soup. Remove two cups of the chowder base and blend until smooth, or use an immersion blender right in the pot and puree for 15 seconds. This creates a creamier base, replicating the classic texture and consistency of great restaurant chowder.
Storing and Freezing
Storing Leftovers: turkey corn chowder will hold up for about 3 days in an airtight container in the refrigerator. Reheat leftovers in the microwave in 30 second increments, stirring in between, or simmer in a saucepan on the stove until warmed through.
Freezing: we often make a leftover pot of something for the intention of freezing it for future meals, and corn chowder freezes beautifully with a few modifications: (1) undercook the potatoes by 5 minutes; (2) do NOT add the heavy cream. Freeze in a sealed, airtight container for up to 3 months. Thaw in the fridge overnight, then reheat in a saucepan on the stove. Add the heavy cream and simmer until warmed though.
Did you make this leftover turkey corn chowder? I’d love to know how it turned out! Leave a comment and a rating below.
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Leftover Turkey Corn Chowder
Description
Ingredients
- 6 slices bacon, chopped
- 1 medium Vidalia (sweet) onion, sweet onion, diced to ½”
- 2 large carrots, peeled and diced to ½”
- 2 stalks celery, diced to ½”
- 2 cloves garlic, minced
- ¼ cup all purpose flour
- 4 cups turkey broth, or chicken broth
- 1 pound gold potatoes, peeled and diced to ½” (2 large potatoes)
- 4 cups frozen corn, 2 10-ounce bags
- 1 sprig fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 3 cups leftover turkey, diced or shredded
- 1 cup heavy cream
- chopped chives, to garnish
Instructions
- Place the bacon in a cold dutch oven, then heat to medium (see Note 1). Cook, stirring occasionally, until the fat renders and the bacon is crisp, 8-10 minutes; remove with a slotted spoon and set on a paper towel lined plate to drain. Drain all but 2 tablespoons of fat from the pot.
- Add the onion, carrot, and celery and toss to coat in the fat. Saute, stirring occasionally, until the onions turn translucent, 6-7 minutes. Add the garlic and cook 1 minute more, stirring constantly.
- Sprinkle the flour over the vegetables and work in. Saute, stirring constantly, for 1 minute to work off the flour flavor; see Note 2.
- Add one cup of the broth in ¼ cup increments, stirring after each addition until the flour is completely absorbed; see Note 3. Stir well until the liquid is smooth and completely lump free. Add the turkey remaining turkey broth, along with the potatoes, corn, fresh thyme, salt, and pepper. Stir until well combined.
- Increase the heat to high and bring the liquid to a boil, then reduce to medium low to maintain a steady simmer. Cook 20 minutes, or until the potatoes are tender.
- Optional: using a ladle, portion 2 cups of the soup into a blender and blend until smooth. Alternatively, lightly blend with an immersion blender for 10-15 seconds to puree a portion of the soup; see Note 4.
- Add the turkey, half the cooked bacon, and the heavy cream and stir until the cream is fully mixed. Simmer 5 minutes more, until the turkey is warmed through. Taste for seasoning and adjust the salt and pepper to taste.
- Ladle into soup bowls and garnish with more cooked bacon and fresh chives. Serve hot, right away, and enjoy!
Recipe Notes
- Note 1. Always start bacon in a cold pot. This allows the fat from the bacon to slowly render out, resulting in evenly cooked bacon.
- Note 2. Use a wood spoon or rubber spatula to ensure the flour is evenly coated over the vegetables and fully worked in; they mixture will appear very thick. Cook at least 1 minute to work off the “floury” flavor.
- Note 3. Add the broth in small amounts at first. If you pour the entire batch of stock into the pot with the flour coated vegetables, you’ll have a hard time getting the broth lump-free. Instead, add the broth in quarter cup splashes and stir until smooth after each addition. The flour will thicken significantly after the first few splashes, then gradually thin out. Once the flour has been completely absorbed and the broth is smooth, pour in the remainder of the broth.
- Note 4. Blend for a creamier soup. Remove two cups of the chowder base and blend until smooth, or use an immersion blender right in the pot and puree for 15 seconds. This creates a creamier base, replicating the classic texture and consistency of great restaurant chowder.
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