Name: Turkey Corn Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 4 cups cooked turkey diced; 3 cups corn kernels; 1 cup diced onion; 1 cup diced celery; 1 cup diced carrots; 4 cups chicken broth; 2 cups milk; 3 tbsp butter; 3 tbsp all purpose flour; 1 tsp salt; 1 tsp black pepper

Turkey Corn Chowder

Turkey corn chowder recipe with tender turkey sweet corn and creamy broth. Easy comforting soup for family dinners.

Cooked turkey and sweet corn make this chowder hearty without a long simmer. Onion, celery, and carrots form the base, while a little flour thickens the broth before the milk goes in. It is a useful way to serve leftover turkey, provided it has been stored safely.

Dice the vegetables evenly and give them time to soften before adding the flour. Pour the broth in gradually while stirring to keep lumps from forming. After adding the milk, keep the heat gentle and stir along the bottom of the pot to prevent scorching.

The turkey is already cooked, so it only needs to heat through to 165°F rather than simmer for a long time. Taste before adding all the salt: seasoned turkey and different brands of broth can contribute quite a bit on their own.

Questions You May Have About This Recipe

Can I use leftover turkey
Yes. Use cooked turkey that has been refrigerated promptly and is still within its 3 to 4 day refrigerated storage window.

Can I make this ahead of time
Yes. Refrigerate promptly in shallow containers and reheat to 165 degrees F. Use within the original cooked turkey’s 3 to 4 day refrigerated storage window; making soup does not restart that clock.

Is this soup thick or light
The flour gives the milk-and-broth base a little body, but this is a fairly loose chowder rather than a thick, potato-based one. It may thicken slightly as it cools.

Can I freeze this chowder
Freeze promptly in portions for up to 2 months for best quality. The milk may separate after thawing. Thaw in the refrigerator and reheat gently, stirring, until the chowder reaches 165°F.

What should I serve with it
Crackers or simple bread work well.

What You Need To Make Turkey Corn Chowder

4 cups cooked turkey diced

3 cups corn kernels

1 cup diced onion

1 cup diced celery

1 cup diced carrots

4 cups chicken broth

2 cups milk

3 tbsp butter

3 tbsp all purpose flour

1 tsp salt

1 tsp black pepper

How To Make Turkey Corn Chowder

Melt butter in a large pot over medium heat.

Add onion celery and carrots. Cook until soft.

Stir in flour and cook for 1 minute.

Slowly add chicken broth while stirring.

Add turkey and corn. Simmer gently.

Stir in milk and season with salt and pepper.

Cook gently, stirring, until the chowder is slightly thickened and the turkey reaches 165 degrees F. Do not let the milk scorch.

Tips

Cut vegetables evenly for steady cooking.

Stir often to keep the chowder smooth.

Keep the heat gentle after adding the milk and stir the bottom of the pot often to prevent scorching.

Taste before serving and adjust seasoning.

A Pot for This Chowder

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A Lodge 6-quart enameled Dutch oven on Amazon (paid link) has room for this eight-serving chowder, from softening the vegetables to gently heating the turkey and corn. Use a wooden or silicone spoon to stir the creamy broth, and keep the heat gentle after adding the milk.

Reader Reviews

⭐⭐⭐⭐⭐ “Comforting and filling without being heavy.” Diane R

⭐⭐⭐⭐ “Great way to use leftover turkey.” Susan H

⭐⭐⭐⭐⭐ “Warm and satisfying on a cold evening.” Patricia M

⭐⭐⭐⭐ “Easy to follow and turned out well.” Linda G

⭐⭐⭐⭐⭐ “This will be on repeat in our house.” Janet W

Printable Recipe

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