Dinner

Hearty Turkey Corn Chowder Recipe

ByRafael Mansero December 6, 2025December 6, 2025

Introduction

This Hearty Turkey Corn Chowder is a comforting and flavorful soup that’s perfect for using up leftover turkey. Packed with tender potatoes, sweet corn, and a creamy broth, it’s an easy meal to warm you on chilly days.

Two round, white bowls with a rough texture on the outside are filled with creamy turkey corn chowder. Each bowl has layers of thick white soup base, mixed with chunks of light beige turkey, bright yellow corn kernels, soft white potato cubes, and round orange carrot slices, all mixed evenly throughout. The bowls sit on a white marbled surface with fresh green parsley and orange carrots blurred in the background. The image has a cozy, warm feeling, showing close-up details of the soup's texture and ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups turkey, diced
2 large potatoes, peeled, diced into ½” chunks
3 celery stalks, sliced
2 carrots, peeled, sliced
1 large onion, chopped
¼ cup butter
2 tsp garlic salt
1 tsp thyme
1 tsp pepper
⅓ cup all purpose flour
2 (15 oz) cans whole kernel corn, drained
4 cups chicken broth
2 cups heavy cream

Instructions

Step 1: In a large Dutch oven or saucepan, melt butter over medium heat. Add celery, carrots, and onions, cooking until the vegetables are soft, about 10 minutes.
Step 2: Whisk together flour, garlic salt, pepper, and thyme in a small bowl. Stir this mixture into the pan and cook for 2–3 minutes to remove the raw flour taste.
Step 3: Slowly pour in chicken broth and heavy cream while stirring. Add diced potatoes, then bring the mixture to a boil.
Step 4: Reduce heat and cook for approximately 15 minutes, until the potatoes are tender.
Step 5: Add the diced turkey and drained corn to the pot. Stir well and cook until everything is heated through.
Step 6: Remove from heat and serve hot. Enjoy your hearty and creamy turkey corn chowder!

Tips & Variations

Use leftover roasted turkey or substitute with cooked chicken if preferred.
For a thicker chowder, mash a few potatoes against the side of the pot before adding turkey and corn.
Add a pinch of cayenne pepper or smoked paprika for a subtle smoky heat.
For a lighter version, substitute half the heavy cream with milk or a non-dairy alternative.

Storage

Store the chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. This chowder also freezes well; thaw overnight in the fridge before reheating.