Leftovers? Try This Turkey Corn Chowder

Turkey Corn Chowder

To make thicker chowder, blend or process half of the corn until smooth before adding it to the soup. If you want cheesy chowder, add 1/2 cup shredded cheddar with the bacon. For lower fat, omit bacon, and add more salt.

6 fresh medium ears or 3 cups frozen corn, thawed

Turkey Corn Chowder
© Judy Kennamer | Dreamstime.com

Whatever amount of cooked turkey you have, cubed! (2 cups?)
1/2 cup chopped onion

1/2 cup chopped sweet green pepper (optional – I usually don’t use this)

1TBSP cooking oil
2 14.5 oz cans chicken broth or fresh chicken/turkey broth
1 cup cubed, peeled potatoes
2 cups milk
2 TBSP all-purpose flour
1/2 tsp salt
1/2 tsp pepper (I would use more)
2 slices bacon, crisp-cooked, drained, and crumbled
2 TBSP snipped fresh parsley (optional)

1. If using fresh corn, use a sharp knife to cut the kernels off the cobs.
2. In a large saucepan cook onion and sweet pepper in hot oil until onion is tender, but not brown.
3. Stir in chicken broth and potato. Bring to boiling; reduce heat, cover and simmer for 10 minutes.
4. Stir in the corn. Cook, uncovered for about 10 minutes more until potato and corn are tender, stirring occasionally.
5. In a small bowl, combine milk, flour salt and pepper; stir into corn mixture. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.
6. Add bacon and turkey; cook until heated through. If desired garnish with parsley.



  1. Janel@Dandelion Dayz says:

    Oh, that sounds delish. I think I will try that instead tonight. Something different! Thanks for playing along today and I hope you had a great Thanksgiving!

  2. Nancy says:

    woah–my leftover turkey is already in the freezer, but I WILL make this for our next soup–yummy and thaniks for sharing!!

  3. Nancy says:

    woah, my leftover turkey is already in the freezer, but this will be what I use for our next soup night(s)!! Thanks for sharing!!

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