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    Home » Soup

    Leftover Turkey Corn Chowder

    Published: Dec 3, 2020 by Diana Reis · This post may contain affiliate links

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    This Leftover Turkey Corn Chowder is the perfect makeover for heavy Thanksgiving leftovers. Sweet corn and a light chowder base are delicious and satisfying without being too heavy.

    bowl of turkey corn chowder in black bowl with side of rolls

    I always struggle with the very last of the leftover turkey. One or two leftover turkey sandwiches are in the cards, but then I lose interest. I just hate seeing perfectly delicious leftovers go to waste. 

    This year, I decided to get a bit more creative. I don’t really like plain turkey soup and I wasn’t ready for a heavy casserole, so this Turkey Corn Chowder was the perfect compromise and it was Delicious! 

    Contents hide
    Make this recipe!
    Ingredients
    Instructions
    FAQs
    Expert Tips
    📖 Recipe
    Leftover Turkey Corn Chowder

    Make this recipe! 

    The sweet corn and light chowder broth added nice richness that wasn’t overpowered by turkey flavor. 

    I used ingredients that I had leftover from making Thanksgiving Dinner as well. I really did a good job of using up my leftover turkey meat and vegetables. 

    This Turkey Corn Chowder comes together in a jiffy! It takes me a few days to feel like making dinner after the Thanksgiving Marathon cook, so this easy recipe was just right for getting back into the cooking groove. 

    Serve with a simple green salad with light Italian Salad Dressing and some warm rolls for a perfect dinner.

    Ingredients

    Turkey corn chowder ingredients

    Instructions

    Step 1

    • Heat a 7 quart pot on medium/high heat. Add 2 tablespoons of extra virgin olive oil. Then, add diced carrots, celery, onions, and garlic. Season with half the salt and pepper. Sauté until the onions are translucent.
    diced vegetables in soup pot

    Step 2

    • Add one can of drained sweet corn and two cups of chopped cooked turkey to the vegetables.
    turkey and corn added to cooked vegetables

    Step 3

    • Next, add one quart of chicken broth. Bring to a low simmer with the lid on. (Keeping the temperature low and simmering will heat up the turkey chunks and revive the moisture. Don't get bring the soup to boil as the high heat will make the turkey pieces tough and dry.)
    Broth and ingredients without thickener

    Step 4

    • In a separate pan, add two tablespoon of butter. Let the butter melt.
    • Then add the two tablespoons of all purpose flour. Stir the flour and butter together to form a thick paste. Let the flour cook for a minute or two and fully absorb the butter. (This roux is the thickener for the Turkey Corn Chowder and getting it right will give you the silky texture that is key.)
    butter and flour in small pan

    Step 5

    • Slowly add the milk to the roux and stir it until it is smooth and all of the flour and butter are fully integrated into the milk. Season with remaining salt, pepper, and nutmeg. (You should have a basic gravy that is flavorful and is thick enough to coat the back of a spoon.)
    rue with seasoning

    Step 6

    • Finally, add the gravy to the simmering soup and stir in until it is fully integrated. Cook at a low simmer for about 15-20 minutes.
    • Serve with your favorite rolls or crackers.
    All ingredients combined in soup pot

    FAQs

    What is a Roux?

    A roux is a basic thickener made up of equal parts fat and flour. These ingredients are combined over heat and form the base of many sauces and gravies.

    How do you make a roux?

    Simply combine equal parts fat and flour over low heat. You can change the flavor with the choice of fat, butter or oil, for example. The color of the roux will darken the longer it cooks. White roux are the most neutral and brown nutty and overall more flavorful.

    Expert Tips

    Heat the leftover turkey on a low heat. Boiling the breast meat will make it tough and dry.

    Add milk to the roux very slowly and stir it until it is smooth and well combined. 

    Do not add cold gravy to hot soup. The milk will separate from the fats. The gravy and soup should be close to the same temperature.

    close up of finished recipe in black bowl on white background

    Warm up with more of my Delicious and simple soup recipes.

    Tomato Basil Bisque

    Easy Split Pea Soup

    Chicken Soup with Egg Noodles

    Chicken Tortilla Soup

    📖 Recipe

    close up of soup with rolls in black bowl

    Leftover Turkey Corn Chowder

    This Leftover Turkey Corn Chowder is the perfect makeover for heavy Thanksgiving leftovers. Sweet corn and a light chowder base are delicious and satisfying without being too heavy.
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6 People
    Calories: 308kcal
    Author: Diana Reis

    Equipment

    • 7 quart Soup Pot or Dutch Oven
    • Small Sauce Pan

    Ingredients

    • 2 Cups Turkey Breast mostly white meat, chopped
    • 1 Quart Chicken Broth
    • 1 Can Sweet Corn drained
    • 2 Carrots chopped
    • 2 Celery Stalks Chopped chopped
    • 1 Yellow Onion Diced diced
    • 2 Cloves Garlic Minced
    • 2 Cups Whole Milk
    • 2 Tablespoons Butter
    • 2 Tablespoons All Purpose Flour
    • 2 Tablespoons Olive Oil
    • 2 Teaspoons Salt
    • 1 Teaspoon Black Pepper
    • ½ Teaspoon Nutmeg

    Instructions

    • Heat a 7 quart pot on medium/high heat. Add 2 tablespoons of extra virgin olive oil to the pot. Then, add diced carrots, celery, onions, and garlic. Season with half the salt and pepper. Saute until the onions are translucent.
    • Add drained corn and chopped turkey to the pot. Next, add the chicken broth. Bring to a low simmer with the lid on.
    • In a separate pan, add two tablespoon of butter. Let the butter melt.
    • Then add the two tablespoons of all purpose flour. Stir the flour and butter together to form a roux.
    • Slowly add the milk to the roux and stir it until it is smooth and all of the flour and butter are fully integrated into the milk. Season with remaining salt, pepper, and nutmeg. You should have a basic gravy.
    • Add the gravy to the simmering soup and stir in until it is fully integrated. Keep on a low heat for about 15 minutes.
    • Serve with your favorite rolls or crackers.

    Notes

    • Heat the leftover turkey on a low heat. Boiling the breast meat will make it tough and dry.
    • Add milk to the roux very slowly and stir it until it is smooth and well combined. 
    • Do not add cold gravy to hot soup. The milk will separate from the fats. The gravy and soup should be close to the same temperature.

    Nutrition

    Calories: 308kcal | Carbohydrates: 26g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1610mg | Potassium: 700mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3901IU | Vitamin C: 18mg | Calcium: 133mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

    Try some more delicious leftover-makeover recipes!

    Leftover Steak Quesadillas

    Waldorf Chicken Salad

    Cheesy Chicken Baked Taquitos

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    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

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