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leftover turkey corn chowder

A bowl of this chowder turns leftover turkey into something worth looking forward to.

Filled with sweet corn, tender potato and just enough bacon for depth, it’s simple to make and satisfying without being heavy. A cozy way to stretch the flavours of the season a little further.

When the holiday feast is over, this chowder is reason enough to look forward to leftovers. Loaded with tender turkey, smoky bacon and sweet corn, it’s hearty without being heavy, and comes together easily in one pot.

If you’ve already polished off the turkey, swap in shredded chicken and it’s every bit as comforting. It’s a simple, make-anytime soup that fits right into fall and winter cooking, quick enough for weeknights but cozy enough for weekends.

leftover turkey corn chowder
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Leftover Turkey Corn Chowder

A hearty chowder made with leftover turkey, smoky bacon and sweet corn. Simple, comforting and perfect for chilly fall or winter days.

Ingredients

  • 4-6 pieces of bacon, chopped
  • 1/2 cup onion, chopped
  • 2 celery stalks, chopped, include celery leaves if available
  • 2 tbsp flour
  • 1 tsp smoked paprika
  • 11/2 cup frozen corn
  • 1 tbsp fresh thyme leaves, removed from stems
  • 1 yellow potato, diced
  • 6-8 cups turkey or chicken broth
  • 1 tbsp canned green chiles
  • salt and pepper
  • 2 cups cooked turkey, shredded or chopped
  • 1/2 cup cream

Instructions

  • In a saucepan over medium heat, cook the bacon until crisp. Drain off most of the fat, reserving about a tablespoon in the pan. Place bacon on a paper towel and set aside.
  • In the same pan, sauté onion and celery in the reserved bacon fat until onion is translucent. Sprinkle flour over top and cook for another minute, stirring well.
  • Mix in paprika and add corn, thyme, potato, broth, green chilies, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer.
  • Stir in the chopped bacon, turkey and cream. Let simmer until the potatoes are tender. For a thicker texture, mash a few potato pieces against the side of the pot.
  • Ladle into bowls and serve hot, garnished with fresh parsley or chives if desired.