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.
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!
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
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.
Step 2
- Add one can of drained sweet corn and two cups of chopped cooked turkey to the 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.)
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.)
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.)
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.
FAQs
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.
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.
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Leftover Turkey Corn Chowder
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
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