Leftover Turkey Chowder

Leftover Turkey Corn Chowder soup recipe

5 from 1 vote

Leftover Turkey Chowder is a creamy, cheesy soup recipe made with leftover turkey, bacon, corn, and potatoes! Easy homemade corn chowder soup with bright, rich flavor for the perfect comfort food.

Prep Time10

Cook Time30

Course: Soups & Stews

Cuisine: American

Keyword: Leftover Turkey Corn Chowder

Servings:

Calories: 528kcal

Author: Jessica & Nellie

Ingredients

4 slices thick-cut bacon
1 small onion, diced
1 bell pepper, seeds removed, diced
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp all-purpose flour
4 cups chicken or turkey stock
1 large baking potato, peeled and small diced
1 cup corn
3 cups leftover turkey, diced or shredded
1/2 cup half and half
2 cups shredded cheddar cheese, plus more for serving
1 Tbsp fresh parsley, fine chop, optional for garnish

Instructions

In a large stock pot add the bacon and cook until crispy. Set the bacon aside for later. Reserve 2 tablespoons of the bacon grease and add the onion and peppers, cook until softened, about 5 minutes, stirring occasionally. While they are cooking, scrape the bottom of the pan to release any bacon bits stuck to the bottom.
Once the onion and peppers are softened add the garlic and cook until just fragrant, stirring constantly, 30 seconds. Season with the salt and the pepper.
Add the flour and stir until it absorbs all the liquids. Cook for 2 minutes, stirring constantly.
Slowly pour in the stock and whisk so there are no lumps.
Add the potatoes and corn. Bring to a boil, reduce to a simmer and simmer until the potatoes are cooked (the smaller the pieces the faster they cook), about 10-15 minutes stirring occasionally.
Add in the turkey, half and half, and cheese. Chop the bacon and add half to the pot. Stir to combine until the cheese is melted and everything is warmed through, about 5 minutes.
Serve with more cheddar, the remaining chopped bacon, and optional parsley as garnish.

Nutrition